- Whole gemsbok fillet (or kudu)
- Medium ground black pepper
- Baby capers
- Juice of one lemon
- Shaved parmesan cheese
- Olive oil
How to Make It
Allow fillet to warm to room temperature, pat dry then lightly oil with olive oil.
Crush pepper corns and lightly “pepper” the fillet.
Place fillet over hot coals for about 2 min on each side then allow to rest for about 10 minutes.
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.