Ingredients
- Kudu or Gemsbok fillet – 250g-300g of fillet per person
- 1x250g packet of mixed dried fruits, prunes, apples and apricots
- Salt and freshly ground black pepper
- Garnish
- Sprigs of fresh rosemary
To serve with
- mashed potato
- boiled seasonal vegetables
How to Make It
Step 1
Trim the fillet of any excess sinew.
Step 2
Trim the fillet lengthways to the middle and stuff with the dried fruit. Stone the prunes but leave all the other fruits whole as they soften with cooking.
Step 3
Enclose the fruit and tie the fillet at intervals with string.
Step 4
Season with salt and black pepper and place in a roasting tin.
Step 5
Roast in a preheated oven of 180°-200°C, 10-12 minutes for rare, 15-20 minutes for medium-rare, and 20-25 minutes for well done. Ideally the fillet should still be pink inside.
Step 6
Serve sliced with red wine sauce, new or roast potatoes and vegetables in season. Garnish with rosemary sprigs.