Springbok fillet

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Rinse the fillet in vinegar water.
Marinate it in the French dressing for two days in the fridge, turning twice a day.
Remove the meat from the marinade and rub well with salt, pepper and garlic.
Wrap bacon rashers around the fillet and secure with cocktail sticks.
Braai over hot coals for 10 to 15 minutes or until the bacon is crisp and the fillet is still pink on the inside (braai time of course depends on the size of the fillet and the heat of the coals).
Carve into slices and serve with potato wedges, mixed salad and a glass of red wine.

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