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Springbok Fillet Recipe 👉 Wrap the streaky bacon around the kudu meat and secure with a toothpick. One whole springbok fillet or similar-sized antelope cut into 5cm-thick medallions.
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Rinse the fillet in vinegar water. 1 bunch fresh rosemary to garnish. A few sprigs of rosemary.
Once cooked wrap the fillet steaks in a sheet of tinfoil.
Trim the fillets of any excess sinew. Prepare the fillet and leave to marinate. With a sharp knife make a cut on the side of the fillet piece to form a pocket. Use a teaspoon to fill the bags with onions and mushroom mixture.
