Kudu loin can be prepared in many ways. For a quick and delicious steak, simply cut across the grain into medallions and fry with butter, garlic, salt and pepper. Alternatively, roast in the oven by butterflying the loin open, and on the inside scoring the meat, seasoning with butter, caramelized onion, Dijon whole grain mustard and a sprinkling of brandy softened dried apricots. Then fold the loin closed, drizzle with olive oil and tightly wrap in foil. Place in a hot oven at 200°C, and cook until pink in the middle. The temperature in the centre of the loin should not exceed 60°C while cooking. When cooked, remove the foil and slice across the grain with a very sharp knife. Serve on a hot plate with its juice, baby potatoes and a fresh salad.
