Roast Kudu fillet with baked apples and red cabbage
800 g whole piece of Kudu fillet
Salt and pepper
2 small red cabbages
50 ml dried apricots, chopped
50 ml prunes, chopped
50 ml sultana raisins
50 ml lemon juice
A pinch of sugar
Season the Kudu with salt and pepper. Heat a heavy-based non-stick frying pan with butter, and when hot, sear the Kudu fillet on all sides. Bake in a preheated 125 °C oven until it reaches an internal temperature of 58 °C. Allow the fillet to rest before slicing.
Peel the apples. Cut the apples and red cabbage into wedges and place on a roasting tray. Sprinkle on the dried fruits and knobs of butter. Squeeze over the lemon juice and add salt, pepper and a pinch of sugar. Cover with tin foil and bake in a preheated 175 °C oven until tender.
Variations: Elk or venison.
Serve with a fine red- or port wine sauce.