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Grown by nature!


  • 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.