Cured kudu loin, figs, goat’s cheese

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Preparation info

  • Serves 8

    starter portions
    • Difficulty

      Easy

Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About
Rust en Vrede

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

Kudu cure

  • 250 g coarse salt
  • 250 g brown sugar
  • 15 g thyme
  • 15 g rosemary
  • 1 whole small head of garlic – crushed lightly

Goat’s cheese mousse

  • 15 g chevin goat’s milk cheese – at room temperature
  • 15 g crème fraîche – at room temperature
  • 1 g ground white pepper

Pomegranate pips

  • 1 whole pomegranate
  • 16 baby purple figs sliced into 56 slices – 7 per serving
  • 32 half-moon slices Baris Clarens goat’s cheese4 slices per serving
  • 64 red amaranth leaves (refreshed) – 8 per serving
  • 40 small fennel blossoms (trimmed) – 5 per serving

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 – 65 g per portion. The remaining kudu will keep for a few days, refrigerated.

Mix both cheeses until soft and well combined. Add the white pepper and mix well. Reserve in a piping bag and refrigerate until needed.

Slice the pomegranate in half horizontally, and over a bowl, hit the back with a spoon to loosen the pips. Refrigerate the pips in an airtight container until needed.

To assemble, arrange on each plate as you wish, or follow the photo. Place a 65 g portion of the kudu on each plate. Onto the kudu, pipe 7 dots of the goat’s cheese mousse and garnish with 10 g pomegranate pips. Place 7 fig slices on one side of the kudu, and 4 half-moon slices of goat’s cheese on the other side. Place 8 amaranth leaves per portion over the fig slices. Position 5 fennel blossoms on top of the kudu, and add sea salt flakes as desired.