Mince venison, pork and fat together, making sure that it is not too fine. Combine all ingredients, mixing well, and put aside.

Clean the kudu fillet well and split down the middle. Fold out and pack with the boerewors, fold the meat back over and tie with string. Rub salt and pepper on outside with a little olive oil.

To cook place into a hot pan or on to a chargrill, turning frequently, and allow to cook until the boerewors has firmed up. Slice thickly and serve.

For the pinotage sauce, sweat off the finely diced shallots and add the red wine (pinotage) a little at a time allowing it to reduce by at least two thirds. Add the demi to the wine slowly until a thickish, dark consistency is achieved. Check taste and serve.