Wildebeest filet with Cognac cream sauce

Wildebeest filet with Cognac cream sauce

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Wildebeest filet is extremely tender and full in texture. This is a deep red game meat with a distinctive game flavour. As a game meat it is low in fat and will take on the seasoning of cooking while still retaining its game flavour.


1/2 stick unsalted butter
1 tsp. grated lemon rind
1 tsp. grated orange rind
1/4 c. sweet paprika
1/4 c. olive oil
Bay leaves
4 (2 inch) Wildebeest filets
3 tbsp. cognac
1/2 c. finely chopped onion
1/4 c. dark beer (optional)
1 tbsp. ketchup
1 tsp. Worcestershire
1/4 c. fresh minced parsley
1/4 c. heavy cream
Salt and pepper

Blend butter, lemon rind, orange rind, paprika, salt and pepper. In a skillet, heat oil with bay leaf on high heat, discard bay leaf and saute the filets for 12-15 minutes, turning. Take out and keep warm.

Pour off oil and deglaze the skillet with cognac. Add butter mixture, onion and cook low until onion cooked. Stir in beer, ketchup, Worcestershire, parsley. Bring to a boil. Stir in cream. Season with salt and pepper and serve over Wildebeest filet with rice.

Serves 4.

You can get your Wildebeest Meat online here or here.

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God mate, that looks delicious.