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Grown by nature!

Venison Potjie

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.