Featured on Pasella Lifestyle show on Cooking with Venison
I was invited by Errieda du Toit, an experienced hand in the kitchen and new twitter friend to be part of a feature on her, by the Afrikaans television programme Pasella, who are old friends to the Food and the Fabulous kitchen (feature on cooking with cheeses, my recipe for Ricotta Double Mushroom Phyllo Pastry tartlets here). We were tasked with cooking with venison and each chose something a little unusual, a bit of a challenge and at the same time spoke about our activity on twitter and how we experienced the social media medium.
Here’s the feature:
Errideda made a luscious and hearty Guinea fowl burger with a shiraz onion chutney (that inspired me to make my own version after our cooking session) and Fritz of Real Men Can Cook, my previous Pasella show partner-in-food, made an elegant Springbok Carpaccio with Rooibos Balsamic Reduction
I decided to use kudu and make a simple pan grilled loin, coated in spices that reminded me of my recent travels to Turkey. Substitute this smokey spice with a mixture of steak and chop spice with smoked paprika and rub over the kudu.
I complimented the spiced meat with hummus and tzatziki – flavours of the Mediterranean neighbours, Greece that I had also been to in the same visit. Pile the thinly sliced kudu into a pita or wrap, or lettuce leaves if you’re going no-carb. This spicing would work perfectly with lamb or chicken too and the simple technique of grilling, as you can tell, makes cooking with venison (game) like kudu far from intimidating.
hummus and tzatziki to serve