Well, maybe it wasn’t exactly a Wellington, but it was wrapped in pastry.
Another day, another new meat to try. This time it is the South African antelope, kudu, which is steadily growing in popularity amongst game eaters in Britain. I’ve been inspired by this page at the BBC and, reading that rose flavours work well with game, I thought I’d try it out on my kudu steaks.
There is an Iranian (I think) shop on my way to college and I found a selection of rose condiments there. I got some rose petal jam to make a paste to smother on the steaks. I mixed the jam with some lemon juice and zest, wrapped the entire thing in a rosemary and thyme crepe, covered it in puff pastry and baked it. It nearly worked very well. The problem was, the pastry wouldn’t rise!
Icouldn’t understand it. Usually gas mark 7 for 15 minutes will suffice. This time it didn’t show signs of puffing for about 25 minutes. After 40 mintes it was ready. This was all fine apart from the fact the kudu was now well done. I wanted it rare. I was annoyed.
Apart from that it was great. Kudu is very tender and juicy. I had it with lemon and coriander cous-cous. I had a bit of rose petal jam left so I made a sauce by mixing it with some white wine, cinnamon and half a capful of cherry brandy, just to give it extra richness. It seems that cherries+roses+game=tasty. It’s definitely one to try with venison and pigeon.
So, for those of you who like your meat well done, this is a good way to do kudu. Full details are here.
Next time I’m making my own pastry. 
Well, maybe it wasn’t exactly a Wellington, but it was wrapped in pastry.
Another day, another new meat to try. This time it is the South African antelope, kudu, which is steadily growing in popularity amongst game eaters in Britain. I’ve been inspired by this page at the BBC and, reading that rose flavours work well with game, I thought I’d try it out on my kudu steaks.
There is an Iranian (I think) shop on my way to college and I found a selection of rose condiments there. I got some rose petal jam to make a paste to smother on the steaks. I mixed the jam with some lemon juice and zest, wrapped the entire thing in a rosemary and thyme crepe, covered it in puff pastry and baked it. It nearly worked very well. The problem was, the pastry wouldn’t rise!
Icouldn’t understand it. Usually gas mark 7 for 15 minutes will suffice. This time it didn’t show signs of puffing for about 25 minutes. After 40 mintes it was ready. This was all fine apart from the fact the kudu was now well done. I wanted it rare. I was annoyed.
Apart from that it was great. Kudu is very tender and juicy. I had it with lemon and coriander cous-cous. I had a bit of rose petal jam left so I made a sauce by mixing it with some white wine, cinnamon and half a capful of cherry brandy, just to give it extra richness. It seems that cherries+roses+game=tasty. It’s definitely one to try with venison and pigeon.
So, for those of you who like your meat well done, this is a good way to do kudu. Full details are here.
Next time I’m making my own pastry.
