Oryx Fillet Packets with Fruit Chutney

Preheat a grill to a medium high flame. Lay out two sheets of foil each 18-24 inches long. The size of the foil will depend on the thickness of the meat. Thinner, wider fillets will require bigger pieces of foil. Make sure the foil is wide enough that there is enough excess to fold over and seal the packet well. Lay the two sheets of foil over each other to double the thickness.

Pat meat dry and season on both sides with salt and pepper. Lay fillets next to each other so the sides touch. Spread chutney out over the top side of the meat. Thinly slice onion and mince garlic. Scatter onion and garlic over the meat. Cut the butter into small cubes and dot the fillets.

Fold the foil inward on three sides starting with the bottom then the right and left sides, pinching the edges to seal tightly as you go. Through the open side add the red wine. Fold the remaining side inward and pinch all sides to seal.

Place the packet on a grill over hot coals. Cooking will vary depending on the type of meat, thickness, and the heat of the fire. Three one inch thick oryx fillets take about 10 minutes for medium. Check for doneness by gently pressing the meat through the foil to gauge resistance.

When at desired doneness remove the packet from the heat. Let rest while still sealed for five minutes before removing from the foil. Serve with desired accompaniment such as rice or potatoes.