GEMSBOK/ORYX FILLET
Gemsbok/oryx fillet stuffed with cottage cheese, mascarpone, garlic and fresh coriander, rolled and wrapped in streaky bacon served with mashed potatoes and stir-fried vegetable.
- streaky bacon
- gemsbok / oryx fillet
- Dijon/French mustard
- salt
- ground black pepper
- cottage cheese
- mascarpone
- chopped garlic
- fresh coriander
Placed the streaky bacon slightly overlapping each slice, onto a surface/chopping board.
Slice the fillet in half lengthwise and lay it open on top of the bacon.
Smear the fillet lightly with Dijon/French mustard and sprinkle salt and freshly ground black pepper over the mustard.
In a bowl, mix the cottage cheese, mascarpone, chopped garlic and fresh coriander. Place the mixture down the centre of the fillet. Roll up the fillet, including the bottom layer of streaky bacon and secure the roll with toothpicks.
Place it in the oven at 190°C for between 15 – 20 minutes, depending on how you prefer your meat cooked.
Let it rest for 5 minutes before slicing.
Enjoy
Recipe and photo: Angela Woods Schubach
2nf photo: Yolande Van Coppenhagen
