Try this Roast Kudu Fillet with Boerewors Stuffing - South Africa recipe, or contribute your own.
Suggest a better descriptionMince venison, pork and fat together, making sure that it is not too fine. Combine all ingredients, mixing well, and put aside. Clean the kudu fillet well and split down the middle. Fold out and pack with the boerewors, fold the meat back over and tie with string. Rub salt and pepper on outside with a little olive oil. To cook place into a hot pan or on to a chargrill, turning frequently, and allow to cook until the boerewors has firmed up. Slice thickly and serve. For the pinotage sauce, sweat off the finely diced shallots and add the red wine (pinotage) a little at a time allowing it to reduce by at least two thirds. Add the demi to the wine slowly until a thickish, dark consistency is achieved. Check taste and serve.
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Serving Size: 1 Serving (910g) | ||
Recipe Makes: 1 | ||
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Calories: 1992 | ||
Calories from Fat: 1301 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 144.5g | 193 % | |
Saturated Fat 49g | 245 % | |
Monounsaturated Fat 65.9g | ||
Polyunsanturated Fat 16.1g | ||
Cholesterol 226mg | 70 % | |
Sodium 1054.1mg | 36 % | |
Potassium 1171mg | 31 % | |
Total Carbohydrate 41.9g | 12 % | |
Dietary Fiber 19.9g | 80 % | |
Sugars, other 22g | ||
Protein 126.2g | 180 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1992
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