At least 12 hours before cooking, marinate the steak 

• 1 kudu steak
• enough rose water to cover the steak
• red wine

For the Sauce

• 2 tbsp Rose petal Jam
• 1 capful cherry brandy
• pinch cinnamon

Combine these and place over a gentle heat to warm.For the Wellington 

• 2 tbsp Rose Petal Jam
• squeeze of lemon juice,
• 1 tsp grated lemon zest,
• enough pancake batter to make 1 large crepe,
• 4 rosemary leaves,
• leaves from 1/3 thyme sprig
• 150g puff pastry

1. Combine the jam, and zest and juice of lemon and set aside.
2. Chop the rosemary and thyme very finely, add to the pancake mixture and mix well.
3. Lightly grease a large saucepan and pour in just enough mixture to cover the base of the pan.
4. Tip the pan to make sure the crepe has even thickness.
5. Place over a very low heat for 2-3 minutes. Turn the crepe over and fry for another 2 minutes. The crepe should be lightly browned on both sides.
6. Remove the crepe from the heat. Spread one side with the rose petal jam mixture.
7. Place the kudu steak in the centre of the crepe and fold the crepe to make a “parcel” of the kudu.
8. Place the kudu parcel in the centre of the pastry. Trim away excess patry and then fold it up to make the wellington. Make sure the pastry edges are secrely joined by pressing them together.
9. Decorate the Wellington with any extra pastry and place in an oven at Gas Mark 7 for 10-15 minutes or until the pastry has risen and turned golden bown.
10. Cut in half and serve with lemon and coriander cous-cous topped with the sauce.