AuthorJan BouwerA tender game fillet or sirloin steak stuffed with blue cheese and port-stewed mushrooms, wrapped in crispy bacon and braaied to perfection.
Marinate the game fillet or sirloin in Worcester sauce for 120 minutes.
Cook the shredded mushrooms in Port or Red Muscadel until done.
Cut the blue cheese into strips or small blocks.
Cut the game fillet open along the long side, slicing halfway through without cutting all the way.
Place the blue cheese inside the opened fillet.
Pour the cooked mushrooms with some of the Port or Red Muscadel sauce over the blue cheese.
Add braai salt and spices of your choice, to taste.
Fold streaky bacon thoroughly around the fillet, making sure it is well covered.
Braai over a mild fire, turning regularly.
Increase the heat towards the end to brown the fillet and crisp up the bacon.
Serve and enjoy.
Ingredients
Directions
Marinate the game fillet or sirloin in Worcester sauce for 120 minutes.
Cook the shredded mushrooms in Port or Red Muscadel until done.
Cut the blue cheese into strips or small blocks.
Cut the game fillet open along the long side, slicing halfway through without cutting all the way.
Place the blue cheese inside the opened fillet.
Pour the cooked mushrooms with some of the Port or Red Muscadel sauce over the blue cheese.
Add braai salt and spices of your choice, to taste.
Fold streaky bacon thoroughly around the fillet, making sure it is well covered.
Braai over a mild fire, turning regularly.
Increase the heat towards the end to brown the fillet and crisp up the bacon.
Serve and enjoy.
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