Shitake mushroom stems
2 Tbs garlic
Handful of soft, fresh herbs
4 Tbs Maple Syrup
Equal quantities of –
Salt & Pepper
1 Butternut, de-skinned and sliced
1 Aubergine, sliced into chips
Debone the fillet and use bones to make a stock with Mirepoix, red wine and mushroom stems.
Leave to boil and reduce.
Generously rub the fillet with the rub and set aside
Place the whole fillet into the Kassi with My Butchers Block Oak smoking chips
Smoke until the Kudu rare
Mix Maple syrup, garlic and fresh herbs together
Place Kudu on the braai to finish
Brush the kudu with this mixture for colour and sweetness.
Fry vegetables in oil as chips
Boil beetroot to serve on the side
Place all on plate and serve with red wine jus