LeonCarr
Member
Magnificent animals.
Are Kudu good to eat/delicious?
Just my .02,
LeonCarr
Are Kudu good to eat/delicious?
Just my .02,
LeonCarr
Kudu hunt
- Thread starter Andrew Leigh
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Andrew Leigh
Member
Scrumptious, the Kudu cows being the most tender and tasty. Springbok is highly acclaimed but my favourite is Eland as the texture and flavour is the closest to beef so although you know you are eating venision it does not have that very venisony taste. Warthog is great when turned into cabanossi sausage or salami.
Generally South Africans enjoy Biltong (or Jerky as you would know it) so many of us hunt to make jerky. The nicest jerky comes from the sirloin and fillet and then the next best comes from the hind quarter. These are all nice cooking cuts so one must decide if you want roast venison or jerky. We would often do venison slowly in a dutch oven over a nice camp fire.
Then we use the offcuts and the neck to make sausage. We either do a wet sausage for cooking with grits or we change the spices a little and dry the sausage into what can be best described as sausage jerky which is delicious. The old dry rations the old timers used to take on long trips, can't escape our roots.
Where we differ is that out jerky tends to be more salty than sweet. The traditional old folks way was to layer the meat in brown vinegar and to add salt, pepper and corriander seeds inbetween layers and to marinade this for two days turning as frequently as possible to ensure and even coating. Nowday one buys commercial spices which are real good.
It is then hung to dry. We can make jerky naturally in all the months without an "r". May, June, July, August, these are our winter months and we have no flies. Nowadays one buys small jerky making cabinets, making jerky year round in not an issue.
Generally South Africans enjoy Biltong (or Jerky as you would know it) so many of us hunt to make jerky. The nicest jerky comes from the sirloin and fillet and then the next best comes from the hind quarter. These are all nice cooking cuts so one must decide if you want roast venison or jerky. We would often do venison slowly in a dutch oven over a nice camp fire.
Then we use the offcuts and the neck to make sausage. We either do a wet sausage for cooking with grits or we change the spices a little and dry the sausage into what can be best described as sausage jerky which is delicious. The old dry rations the old timers used to take on long trips, can't escape our roots.
Where we differ is that out jerky tends to be more salty than sweet. The traditional old folks way was to layer the meat in brown vinegar and to add salt, pepper and corriander seeds inbetween layers and to marinade this for two days turning as frequently as possible to ensure and even coating. Nowday one buys commercial spices which are real good.
It is then hung to dry. We can make jerky naturally in all the months without an "r". May, June, July, August, these are our winter months and we have no flies. Nowadays one buys small jerky making cabinets, making jerky year round in not an issue.
LeonCarr
Member
Thank you for the great reply.
Just my .02,
LeonCarr
Just my .02,
LeonCarr
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