Wickedfood Cooking School team went knocking on the door of some well known restaurants to get some inspiration for future cooking classes. We enjoyed this Kudu fillet stuffed with dried fruit. This venison recipe works just as well with all venison fillets.
Sprigs of fresh rosemary
2 cups red wine sauce
New or roast potatoes
Fresh vegetables in season
- Trim the fillet of any excess sinew.
- Trim the fillet lengthways to the middle and stuff with the dried fruit. Stone the prunes but leave all the other fruits whole as they soften with cooking.
- Enclose the fruit and tie the fillet at intervals with string.
- Season with salt and black pepper and place in a roasting tin.
- Roast in a preheated oven of 180°-200°C, 10-12 minutes for rare, 15-20 minutes for medium-rare, and 20-25 minutes for well done. Ideally the fillet should still be pink inside.
- Serve sliced with red wine sauce, new or roast potatoes and vegetables in season. Garnish with rosemary sprigs.
For more information on venison click here
Here are a few venison other recipes that the Wickedfood Cooking School team enjoyed tasting:
Wickedfood cooking school runs cooking classes throughout the year at its purpose-built cooking studios. Classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.
Our classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these classes are a novel way of creating staff interaction or entertaining clients.