Cured kudu loin, figs, goat’s cheese

Name: Cured kudu loin, figs, goat’s cheese
Yield: Serves 8 starter portions
Ingredients: 64 red amaranth leaves (refreshed) – 8 per serving; 40 small fennel blossoms (trimmed) – 5 per serving; 1 whole small head of garlic – crushed lightly; 15 g rosemary; 15 g crème fraîche – at room temperature; 15 g chevin goat’s milk cheese – at room temperature; 1 whole pomegranate; 1 g ground white pepper; 32 half-moon slices Baris Clarens goat’s cheese – 4 slices per serving; 16 baby purple figs sliced into 56 slices – 7 per serving; 250 g coarse salt; 1 kudu loin – about 1.25 kg; 15 g thyme; 250 g brown sugar

Preparation info

Serves 8
starter portions

Difficulty
Easy

Appears in

Mile 8

By David Higgs

Published 2018

About

This combination is a classic, and delicious. Curing game is key, as it is very bloody otherwise. The game should firm up nicely when properly cured and will be enjoyed a lot more too.

Ingredients

Kudu

1 kudu loin – about 1.25 kg

Starter
Gluten-free

Method

Mix all the ingredients for the cure together and cover the kudu with the mixture. Cure for 6 hours. Wipe off the curing mixture with paper towels and then sear the dry kudu in a dry pan or on the coals. Refrigerate until cool. For serving, slice the kudu into 10 cm-length pieces –