• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Smoked Fillet of Venison with Fresh Horseradish Cream

  • Recipe Submitted by on

Category: Main Dish

 Ingredients List

  • 1 kg Venison fillet, Kudu, Impala
  • -or Springbok
  • 200 ml Methylated spirits
  • Coarse salt


50 ml Grated Horseradish
1/2 ts Mustard powder
10 ml Vinegar
1 ts Sugar
150 ml Double cream
1/2 ts Salt
1/2 ts Pepper

Mix the horseradish, mustard powder, salt, pepper, vinegar and sugar in a
bowl. In another bowl, whip the cream lightly until it just begins to hold
shape, then gently stir in other ingredients. Turn sauce out into a bowl
and set aside.

Fillet must be well seasoned and before smoking must be completely covered
in coarse salt for 1-2 hours. Seal the fillet first in some hot oil. Smoke
1kg for 8-10 minutes using 200ml spirits.

When serving slice the game very thinly and serve arranged around the
horseradish dip.

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