Cured kudu loin, figs, goat’s cheese


Preparation info

  • Serves 8

    starter portions
    • Difficulty


Appears in

Mile 8: A book about cooking

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.



  • 1 kudu loin – about 1.25 kg


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 –