Smoked fillet of venison with fresh horseradish cream
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | kilograms | Venison fillet, Kudu, Impala or Springbok |
| 200 | millilitres | Methylated spirits |
| Coarse salt | ||
| 50 | millilitres | Grated Horseradish |
| ½ | teaspoon | Mustard powder |
| 10 | millilitres | Vinegar |
| 1 | teaspoon | Sugar |
| 150 | millilitres | Double cream |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
Directions
HORSERADISH CREAM
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.
Posted to MM-Recipes Digest by THEHOGUES@... (John & Trudi Hogue) on Oct 28, 1999
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