Zebra Fillet stuffed with Warthog Wors and Chili Cherry Chocolate

This recipe – and it truly is one of a kind – was kindly donated by South Africa’s own Cooking Monster, Geoff Applewhite.

INGREDIENTS & EQUIPMENT

 1 x Whole Zebra Tenderloin ( We call it a fillet in English or a Rugstring in Afrikaans) Ask your butcher to trim & clean it ready for use.

 1 x Piece of Warthog Wors the length of the Tenderloin/Fillet/Rugstrig. Thethicker type of wors is best but if not available get 3 lengths of the thinner variety.

 250ml Jack Daniels (Optional extra)

 A Marinade Syringe (If you are using the Jack Daniels)

 1 x Slab of Lindt Cherry Chilli Chocolate Cotton

 A good Braai with a grid

 A ready supply of Hardwood coals

METHOD

 Cook (Braai) Wors over coals until done.

 Leave to cool.

 Butterfly the Tenderloin down its length to about 3/4 of its thickness.

 Lay the split tenderloin on a flat working surface.

 Place Wors on top ensuring the ends of the tenderloin are left uncovered toallow for sealing when trussing.

 Lay the Chocolate blocks along its length.

 Using the cotton truss up the Tenderloin ensuring it is sealed completely.

 Once trussed use the Syringe to inject the Jack Daniels into the Tenderloin.

 Place over coals and cook until Medium Rare, (The best way to enjoy any venison as far as I’m concerned but if you prefer your meat more well done leave itover the coals for longer.) rolling the Tenderloin on the grid to turn it.

 Remove from grid and leave to rest for 5 – 10 minutes. Pour some Jack Daniels over the resting meat.

Slice portions and serve immediately!

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