Smoked Fillet Of Venison With Fresh Horseradish Cream
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Game, Main dish, Smoked, South afric | 4 | Servings | |
INGREDIENTS
| 1 | kg | Venison fillet, Kudu Impala |
| or Springbok | ||
| 200 | Methylated spirits | |
| Coarse salt | ||
| 50 | Grated Horseradish | |
| 1/2 | t | Mustard powder |
| 10 | Vinegar | |
| 1 | t | Sugar |
| 150 | Double cream | |
| 1/2 | t | Salt |
| 1/2 | t | Pepper |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 5
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 363.4mg
Potassium: 3.6mg
Carbohydrates: 1.2g
Fiber: <1g
Sugar: 1g
Protein: <1g