CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Grains |
|
Twelve, Chefs, Of, Christmas |
1 |
servings |
INGREDIENTS
|
|
Kudu fillet |
500 |
g |
Venison |
200 |
g |
Pork |
125 |
g |
Lamb's kidney fat |
1 |
ts |
Salt |
1 |
tb |
Crushed roasted coriander seeds |
50 |
ml |
Red wine |
50 |
ml |
Malt vinegar |
1 |
pn |
Ground cloves |
1 |
pn |
Thyme |
1 |
pn |
Oregano |
2 |
|
Banana shallots; finely diced |
200 |
ml |
Pinotage |
200 |
ml |
Demi glace |
INSTRUCTIONS
BOEREWORS STUFFING
PINOTAGE SAUCE
Mince venison, pork and fat together, making sure that it is not too fine.
Combine all ingredients, mixing well, and put aside.
Clean the kudu fillet well and split down the middle. Fold out and pack
with the boerewors, fold the meat back over and tie with string. Rub salt
and pepper on outside with a little olive oil.
To cook place into a hot pan or on to a chargrill, turning frequently, and
allow to cook until the boerewors has firmed up. Slice thickly and serve.
For the pinotage sauce, sweat off the finely diced shallots and add the red
wine (pinotage) a little at a time allowing it to reduce by at least two
thirds. Add the demi to the wine slowly until a thickish, dark consistency
is achieved. Check taste and serve.
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