For this month’s edition of our cooking page, Renette Fourie from Upington treated her sister-in-law, Adri Reynecke from Suidsande, Olifantshoek, with delicious Gemsbok steak.
Because it is hunting season, she chose Gemsbok steak, but if you prefer to use Kudu steak, you are welcome - it can be made in the same way.Ingredients:
1 kg Gemsbok steak
Salt, pepper and spices to taste
2-4 eggs
2 cups flour
2 onions cut into rings
Oil – for baking
4 slices of bread
1 lemon or lemon juice
Method:
• Pre-cut the steak into fillets, chop and sprinkle with lemon juice. Leave for at least 1 hour.
• Pour over spices and dip in beaten egg and flour alternately, to form a dough.
• Fry in hot, shallow oil until half cooked (should still be quite red inside).
• Place the slices of bread at the bottom of a flat baking tray and layer the sliced onion rings.
• Place the medium-cooked steak on top and cover the tray.
• Place it in a medium-heat oven (130 °C) while you cook the rest.
• Layer the steak as you go and place the rest of the onion rings on top (keep the dish covered).
• Let it rest in the oven while you get ready to eat, this gives the onions time to soak into the meat and become soft.
• It can rest for half an hour to 1 hour.
