Ingredients
- Whole gemsbok fillet (or kudu)
- Medium ground black pepper
- Baby capers
- Juice of one lemon
- Shaved parmesan cheese
- Olive oil
How to Make It
Step 1
Allow fillet to warm to room temperature, pat dry then lightly oil with olive oil.
Step 2
Crush pepper corns and lightly “pepper” the fillet.
Step 3
Place fillet over hot coals for about 2 min on each side then allow to rest for about 10 minutes.
Step 4
Slice thinly and arrange on serving platter(s). Pour over the lemon juice and sprinkle with parmesan and baby capers.
Serves 4 - 6 as a starter.