Category: Dinner, Light Dinners, Lunch, Venison/Game
Cuisine: African, Boere Kos, South African
Cooking Method: Braai / BBQ, Out Doors, Stove Top
Yields:
4 Servings
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
15 Mins
Total Time:
25 Mins
Bring Africa to your plate when serving Venison with Amarula Sauce.
Ingredients
Adjust Servings
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INGREDIENTS:
Instructions
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METHOD:
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1. Brush Fillet with oil and sprinkle with Black Pepper.
- 2. In a heavy based pan, heat butter and saute on each site for about (3 - 5 minutes for rare). (6 - 7 minutes for medium)
- 3. Remove from heat season with salt and flambe with Brandy, set meat aside to keep warm.
- 4. Pour the fat of from the pan. Stir in Amarula, Wine, Garlic and Mustard. Allow sauce to come to a boil and reduce slightly.
- 5. Add Lemon Juice and beat in butter piece by piece, stir in Tarragon. SERVING METHOD
- 1. Cut each fillet into fan, spread on warmed serving plates.
- 2. Spoon over the sauce and serve with wild rice and seasonal vegetables.
Notes
TIPS: YOU CAN USE ANY KIND OF VENISON/GAME MEAT HOWEVER YOU HAVE TO USE THE FILLET FOR THIS RECIPE.(KUDU, SPRINGBOK, ROOIBOK AND MORE)
