AuthorJan BouwerA rich game fillet stuffed with melted blue cheese and port-soaked mushrooms, wrapped in crispy streaky bacon and braaied to perfection.
Cook the shredded mushrooms in the Port or Red Muscadel until done.
Cut the blue cheese into strips or small blocks.
Cut the game fillet lengthwise, opening it halfway without cutting all the way through.
Place the blue cheese inside the opened game fillet.
Pour the cooked mushrooms, along with some of the Port/Red Muscadel sauce, over the blue cheese.
Add braai salt and spices of your choice, to taste.
Wrap streaky bacon thoroughly around the fillet, ensuring it is well covered.
Braai over a mild fire, turning regularly.
Increase the heat towards the end to brown the meat and crisp up the bacon.
Dish up and enjoy.
Ingredients
Directions
Cook the shredded mushrooms in the Port or Red Muscadel until done.
Cut the blue cheese into strips or small blocks.
Cut the game fillet lengthwise, opening it halfway without cutting all the way through.
Place the blue cheese inside the opened game fillet.
Pour the cooked mushrooms, along with some of the Port/Red Muscadel sauce, over the blue cheese.
Add braai salt and spices of your choice, to taste.
Wrap streaky bacon thoroughly around the fillet, ensuring it is well covered.
Braai over a mild fire, turning regularly.
Increase the heat towards the end to brown the meat and crisp up the bacon.
Dish up and enjoy.
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