Namibian Kudu Steak with Wild Berries
A succulent kudu steak, pan-seared to perfection and served with a vibrant sauce made from indigenous Namibian wild berries, offering a delightful balance of savory and tart flavors.
🧂 Ingredients
- 2 x 200g portions Kudu steak(about 1 inch thick)
- 2 tbsp Olive oil
- 1 tbsp Butter
- 1 small Shallots(finely chopped)
- 150 g Namibian wild berries(fresh or frozen (e.g., marula, sour plum))
- 100 ml Red wine(dry)
- 100 ml Beef broth
- 1 tsp Honey(or to taste)
- Salt(to taste)
- Black pepper(freshly ground, to taste)
👨🍳 Instructions
- 1
Pat the kudu steaks dry with paper towels and season generously with salt and freshly ground black pepper.
💡 Tip: Ensuring the steaks are dry helps achieve a better sear. - 2
Heat olive oil in a heavy-bottomed skillet over medium-high heat until shimmering.
- 3
Sear the kudu steaks for 3-4 minutes per side for medium-rare, or longer for desired doneness.
💡 Tip: Adjust cooking time based on steak thickness and your preference. - 4
Remove steaks from the skillet and let them rest on a plate, tented with foil.
- 5
Reduce heat to medium. Add butter to the skillet. Once melted, add chopped shallots and sauté until softened.
- 6
Add the wild berries to the skillet and cook for 2-3 minutes until they start to soften.
- 7
Pour in the red wine and scrape up any browned bits from the bottom of the pan. Let it simmer and reduce by half.
- 8
Add the beef broth and honey. Bring to a simmer and cook until the sauce has thickened slightly, about 5-7 minutes.
💡 Tip: Taste and adjust honey for sweetness if needed. - 9
Season the sauce with salt and pepper to taste. Strain the sauce if a smoother consistency is desired, or leave as is for a more rustic texture.
💡 Tip: For a smoother sauce, press the berries through a sieve. - 10
Slice the rested kudu steaks and serve them with the warm wild berry sauce spooned over the top.
💡 Tip: Serve with roasted root vegetables or a simple green salad.
💡 Pro Tips
- ✓Kudu is a lean game meat, so be careful not to overcook it to maintain tenderness.
- ✓Marula fruit is a popular choice for this sauce, known for its unique sweet and tart flavor.
- ✓If wild berries are unavailable, a mix of cranberries and blueberries can be a substitute, though the flavor profile will differ.
🔄 Variations
- Add a sprig of fresh rosemary or thyme to the sauce while it simmers for an aromatic touch.
- Incorporate a splash of balsamic vinegar for added depth and acidity to the berry sauce.
- Serve with a side of traditional Namibian pap or a creamy polenta.