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Stuffed wildebeest fillet

Serves 6 Preparation time 15 minutes, plus marinating time overnight Cooking time about 15 minutes

You need

• about 1,8 kg blue wildebeest fillet
• 500 ml buttermilk
• 3 tablespoons onion marmalade
• 200 g bacon strips, fried until crisp
• 2 wheels of feta, crumbed
• 1 cup baby spinach, blanched
• 2 tablespoons olive oil
• salt and freshly ground black pepper, to taste

Here’s how

 1 Put the fillet in a big glass dish with a lid. Pour over the buttermilk, cover with the lid, and marinate in the fridge overnight.

2 Take the meat out of the fridge a few hours before you braai to get it up to room temperature. Drain the buttermilk and brush most of it off the fillet. Cut the fillet lengthways and butterfly the meat to make a big rectangle of about 2 cm thick.

3 Spread the onion marmalade on