| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Main dish, Game, Smoked, South afric, John’s | 4 | Servings | |
INGREDIENTS
| 1 | kg | Venison fillet, Kudu, Impala or Springbok |
| 200 | ml | Methylated spirits |
| Coarse salt | ||
| 50 | ml | Grated Horseradish |
| 1/2 | ts | Mustard powder |
| 10 | ml | Vinegar |
| 1 | ts | Sugar |
| 150 | ml | Double cream |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
INSTRUCTIONS
HORSERADISH CREAM Mix the horseradish, mustard powder, salt, pepper, vinegar and sugar in a bowl. In another bowl, whip the cream lightly until it just begins to hold shape, then gently stir in other ingredients. Turn sauce out into a bowl and set aside. Fillet must be well seasoned and before smoking must be completely covered in coarse salt for 1-2 hours. Seal the fillet first in some hot oil. Smoke 1kg for 8-10 minutes using 200ml spirits. When serving slice the game very thinly and serve arranged around the horseradish dip. Posted to MM-Recipes Digest by THEHOGUES@t-online.de (John & Trudi Hogue) on Oct 28, 1999
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