Kudu steak with port and juniper sauce, caramelized red onions and glazed carrots with quince jelly. (Photo: Tony Jackman)
The Merino Slagtery in Graaff-Reinet is tiny but strikes above its weight. I always stop there to see what’s interesting. This week, the blockman cut me kudu loin steaks and a kudu shoulder. More information on the latter later. For the moment …
Kudu is as lean as meat can get, so cooking it in butter is a good idea. It needs a little sweetness, so I caramelized red onions, glazed julienned carrots, and made a quick deglaze sauce with Boplaas port, a few juniper berries, and ground black pepper.
(Per 1 portion)
1 x 250 g kudu loin steak
5 or 6 juniper berries
Ground black pepper
1 heaped teaspoon of Dijon mustard
3 tablespoons of quince (or apple) jelly (2 for the steak sauce, 1 for the carrots)
¼ cup / 4 tablespoons white wine
¼ cup / 4 tsp. tablespoon of port
2 or 3 sprigs of thyme
1 medium red onion, halved and thinly sliced
1 tablespoon of olive oil
1 large carrot, cut into julienne
2 tablespoons of butter
Salt and pepper to taste
Peel and julienne the carrot and put it in a saucepan with a sprig of thyme, a tablespoon of quince jelly and water just to cover. Bring to a boil and cook quickly until most of the liquid has cooked; you are looking for a syrupy icing. If the carrots are tender (but not too soft) before the water has boiled enough, remove them with a skimmer and continue boiling. Turn the carrots over once the icing is perfect, and season with a little salt and pepper.
Cut the onion cut in half and sauté in olive oil until caramelized. They don’t need sugar or anything sweet added to them; their own sweet juices, so to speak, will come to the fore.
Make sure the steak is dry and season it with salt on both sides. Melt the butter in a hot pan and cook the steak until tender and rare or medium rare, depending on your preference. Remove the steak and keep it warm.
Add a little white wine and juniper berries to the pan and cook over high heat until reduced by half, then whisk in the mustard. Add the port and quince jelly and reduce until a sticky, not too runny sauce is obtained. Stir in the mustard.
Multiply the recipe according to how many you feed, and toast small town butchers who go out of their way to stock up on good quality meat. DM / TGIFood
To inquire about Tony Jackman’s book, foodSTUFF (Human & Rousseau), please email him at [email protected]
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This notice was published: 2021-06-09 11:26:58