Venison with roquefort cheese

By Marlene van Eeden | Published 15 July 2010

Many people say that they don’t eat venison. Until they’ve tasted this dish, that is.

You need
(for 4 people)

1 kg kudu, gemsbok or springbok loin filet, cut in 4 portions
200 g roquefort cheese, crumbed
100 g unsalted cashew nuts, chopped roughly
salt and freshly ground black pepper, to taste
1 tablespoon butter
1 tablespoon oil

Here’s how
1. Make a slit in the middle of each venison cutlet, but don’t cut right through. Mix the cheese and nuts, and divide the mixture among the 4 cutlets. Stuff each one, pin it closed with a toothpick, and season with salt and pepper.
2. Heat the butter and oil in a heavy-bottomed saucepan and quickly fry the meat on all sides until done to your liking.

Tip: A bit of brandy or sherry in the cheese mixture adds flavour.

Other recipes to try out:
Venison pie
Van Blommestein's venison sausage

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