Side Pannel
Smoked Fillet of Venison with Fresh Horseradish Cream
Smoked Fillet of Venison with Fresh Horseradish Cream
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish
Ingredients List
- 1 kg Venison fillet, Kudu, Impala
- -or Springbok
- 200 ml Methylated spirits
- Coarse salt
Directions
HORSERADISH CREAM
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.
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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