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At the risk of being called a "girly-man", I like to cook. Kill it -- cut it up -- cook it and serve it. Never follow recipes much (or ask for directions either), but like to read cookbooks. Anyone have any good "African" cookbooks to recommend? | ||
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You a'int no "girly-man" Real men hunt it, kill it, butcher it, cook it and enjoy it!. I do a lot of cooking too, from scratch, but I like to look through cookbooks for inspiration. I don't believe I have ever seen one specifically aimed at African game, but I would like to! By the way, being a Houstonian, I know you are aware there are several hundred guys at the Houston Livestock Show and Rodeo cooking a few tons of beef in the BBQ cook off right now, and I a'int got the stones to call them "girly-men" to their face, and I doubt many others do either!!! DRSS(We Band of Bubba's Div.) N.R.A (Life) T.S.R.A (Life) D.S.C. | |||
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Hey: I would love to have the recipe for Vera Veldsmann's gemsbok schnitzel, which was great for dinner and fabulous cold for breakfast at Shona's Tualuka Lodge. There is hope, even when your brain tells you there isn’t. – John Green, author | |||
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Step one kill a gemsbok.  Happiness is a warm gun | |||
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Lee, That's my point. I'll never follow a recipe, but I've enjoyed the food in Africa and would like to recreate it, or something similar, here. | |||
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Mike, I"ve done that on a few occasions. I love gemsbok; it's good; but it pales in comparison to eland, kudu, springbok or impala. Not necessarily in that order, but approximately. | |||
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lavaca, I agree, in Tanzania, hunting with Shikari,(Steve) we had a hell of a chef! Hartebeest, Impala, Buff, it did not matter, that man made it taste like Ambrosia! My wife was just as impressed as I was. DRSS(We Band of Bubba's Div.) N.R.A (Life) T.S.R.A (Life) D.S.C. | |||
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FINALLY!!! A thread I can sink my teeth into...  | |||
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I enyoyed the tail soup. But how do we recreate it here? | |||
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lavaca, Buy some ox tail from your butcher. Goggle ox tail soup on the internet and presto your in business. I do 80% of the cooking in my household and if I want to try something different I just pull a few recipes off the internet and pick the easiest looking one. Mostly I find some great recipes. Mark MARK H. YOUNG MARK'S EXCLUSIVE ADVENTURES 7094 Oakleigh Dr. Las Vegas, NV 89110 Office 702-848-1693 Cell, Whats App, Signal 307-250-1156 PREFERRED E-mail markttc@msn.com Website: myexclusiveadventures.com Skype: markhyhunter Check us out on https://www.facebook.com/pages...ures/627027353990716 | |||
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There are only two ways of cooking game animals. 1. BBQ 2. Stew | |||
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You've been hangin' out with Walter too long Saeed...perhaps you should consider relieving him of his cooking duties... There are quite a few guys posting here at AR who can actually cook - BBQ is NOT cooking ... | |||
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"BBQ" as you call it damn sure is cooking!!! Robert If we can prevent the government from wasting the labors of the people, under the pretense of taking care of them, they must become happy. Thomas Jefferson, 1802 | |||
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Yeah whatever ... | |||
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Macifej  | |||
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BBQ is the oldest form of cooking, which just the right ending to a day spent on the oldest job man has ever had, hunting. To me, nothing ruins a meal more than all those fancy chefs who dream up all sort of rediculous way of cooking game meat! | |||
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Is there any way or source for African game meat to be purchased in the U.S.? My one & only hunt in Africa was for plains game in South Africa - June 2008. THE MEALS WERE INCREDIBLE!!! I have never tasted ANY BEEF (TOO INCLUDE SOME TRUE 5 STAR EATERIES) TO COME CLOSE TO AFRICAN PLAINS GAME. | |||
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There is a person who posts here with the screen name "boerbokrib" that published a cookbook on African game. I think he's from South Africa. | |||
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BBQ is NOT the oldest form of "cooking", cooking over an open flame is the oldest form. BBQ is all about the marinating of the meat, the rub and then the sauce (the kind those chefs dream up). So if cooking is just slapping a chunk of meat on an open fire then there isn't too much to it - any fool could do it. I have had game meat I would not put into my mouth after the first taste. I have had some very good food in Africa and I have had some that was nothing to write home about. Funny the best African game meat and the worst African game meat was the Mt Reedbuck. Like all meat it depends how it was killed (quick), handled, aged and cooked. Of course being in the bush or wild makes one have better memories.  | |||
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lavaca, I hunt it, kill it, butcher it, pack it, freeze it, make saussage of it and BBQ the fillets and sausage. The rest of the cuts are cooked and prepared by my wife who is a great and natural cook! She loves preparing venison recipes that are regularly published in the magazine South African Hunter. This is the official publication of the South African Hunters and Game Conservation Association. In the January 2009 issue there is an advert for a game recipe book called "Bos en Kombuis" - which translates to Bush & Kitchen. It seems that it is published by SA Hunters & Game Conservation Assn. in association with Crown National, one of the biggest South African spices and butchery requirements dealers. My wife has two issues of this "magazine format" cookbooks. It seems that three volumes have actually been published to date, as the add referred to is for volume IV. The two that I have seen have both been published about 50% in English and 50% in Afrikaans. The editor in one of these (Vol II) is given as Mr. Andre van Dyk who can be reached at andre@sahunt.co.za or by telephone at 00 27 86 640 5500. Actually, I've just done the logical thing and looked at SA Huters' home page. Just go here http://www.sahunt.co.za/en/publications_recipes.aspx These seem to not have the photos, but are the same as the books mentioned. I'm sure the link will help, I hope? In good hunting. Andrew McLaren Andrew McLaren Professional Hunter and Hunting Outfitter since 1974. http://www.mclarensafaris.com The home page to go to for custom planning of ethical and affordable hunting of plains game in South Africa! Enquire about any South African hunting directly from andrew@mclarensafaris.com After a few years of participation on forums, I have learned that: One can cure: Lack of knowledge – by instruction. Lack of skills – by practice. Lack of experience – by time doing it. One cannot cure: Stupidity – nothing helps! Anti hunting sentiments – nothing helps! Put-‘n-Take Outfitters – money rules! My very long ago ancestors needed and loved to eat meat. Today I still hunt! | |||
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Thanks all. | |||
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Yep! Gotta agree that over embellishment doesn't compensate for lack of taste .... | |||
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Andrew, Thanks. My first reaction was my Swahili is better than my Africaans, if only slightly, but I see that there is an English version. I appreciate it. | |||
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Funny, that chefs would dream up rediculous ways of preparing meat, if it didn't improve the flavors or at least provide some varity. Why do anything but chunk a chunk on the fire and then naw on it for a week or two. I guess it is like hunting only one species of game. I know that is why I got to Africa to hunt. Why would one want some varity. | |||
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Lavaca if you google african recipes or african cookooks you will get plenty of hits. Many of them offer free recipes on the various websites although basics like bobotie and boerwors. Enjoy. Happiness is a warm gun | |||
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I have to say that the food I had while in S.Africa was all outstanding! I didn't pay attention, foolishly, but it seems some sort of Brai sauce was used on a lot of the meat, and course sea salt. I sure wish I new what that Brai sauce was and also that I could get it here. | |||
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I have some application of simple Italian recipes to any kind of venison. For example the liver in Venetian mode, or if you prefer liver and onion. Pm me for the recipe a sharing of experiences and traditions. bye Stefano Waidmannsheil | |||
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can anyone translate this for me? I'm curios
bye Stefano Waidmannsheil | |||
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Here are two books you might want to get. I bought them in Dar es Salaam and they are really well done; full of great pictures, insights, stories, and recipes. The first is Safari Kitchen, by Javed Jafferji and Amada Harley. The second is Safari Living Recipes, by Javed Jafferji and Gemma Pitcher. Both are fine books I think you'll like. Here's a synopsis of Safari Living Recipes: Over 156 pages of full colour photographs - Examines the interior design styles of all the best safari camps and lodges in Tanzania - Each property has an entire chapter - from eclectic, vibrant modern lodges to classic canvas tented camps - Chapters on safari activities - ballooning, fly camping, walking, boats - History of safari in Tanzania and biographies of the old 'safari hands' - Traces ethnic influences in modern safari design Safari Living explores the neglected area of Tanzania's safari design heritage, celebrating the style - sometimes relaxed and low-key, sometimes eclectic and contemporary - of the country's luxury safari lodges, while also visiting private homes to find out how the culture and natural beauty of Tanzania have contributed to its finest living spaces. Safari Living will showcase contemporary design and architecture in Tanzania's wilderness areas, and provide a historical context for the coming of the safari tradition to Tanganyika in the last two centuries with a series of character sketches. The book will also highlight the varied and unusual wilderness experiences available to Tanzania's safari visitors - from walking through pristine bush to a dawn balloon safari over the Serengeti. Safari Living is the latest project from Javed Jafferji and Gemma Pitcher, the team behind last year's highly successful title, Zanzibar Style, voted as one of the Times 'Top 20 travel books of the year'. Looking around online, you can get both books here, among other places. | |||
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there is a great cookbook called "african hunters cook book" it has 198 odd recipies for diffrent african game. even for elephant trunk. had some great reviews at www.lulu.com some good recipies like ants in a nest ina tree. Really great party meal and tasty i have tried it and it is great for the kids | |||
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Stefano, Sure I can translate it, if you are really serious about actually making it. In short it is a detailed description of how to select, prepare and actually do a spit roast of a whole wild boar. It probably is very nice, but that one cannot say, unless you know the two "secret recipe" commercial spice mixes very well. I would be most hessitant of using a spice that I now know only as "six gun" and another "spiceo mat" from Crown, that is incidentally a well known and trusted spice dealer firm, to roast a whole bushpig or wild boar on a spit. Your problem will be to get these spices or get someone who can actually give a recipe for the mix or suitable alternatives to these brand-name spices. If you actually have these spices, just say and I'll send you a complete translation. In good hunting. Andrew McLaren | |||
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Generally The indigenous bushpig and the European bushpig have got the same meat utilisation potential. The chief characteristic is the wonderful taste of the redder meat than that of the tame pig . Further the fat is more transparent and is not as likely to get rancid. Selecting the carcass Try to get a pig that is under 25 kgs if not slaughter the pig. Try and get a female if the carcass is over 30 kg the fat must not be more than 15 mm Age the carcass for 5 to 8 days at 2 deg Celsius Preparing the carcass Cut diamonds with carpet cutter in 30 cm blocks. Through the fat to the meat while the skin is on or off. separate the carcass by cutting through the spine from the stomach side but not through the meat. cooking method use vertical heating method such as a drum bbq heat from the bottom can cause the carcass to catch a light spontaneously due to the dripping of the fat. Initially use high heat for half an hour. The fat layer tends to isolate against the penetration of the heat. cook at a moderate heat for one and a half hours until the fat is rendered out. let the carcass cool a bit the cover with fine salt and place over high heat until the crackling forms. Recipe for 20 kg carcass injection liquid inject plus minus 6 hours before cooking. (mix half a cup of fine table salt with 500 ml water with one dessert spoon of vinegar ). marinade for the outside this can be applied 30 minutes after it has been on the spit and then from time to time there after with a brush mix the following ingredients One cup six gun spices from crown spices( butchery supply company in south Africa); two cups sunflower oil; one teaspoon chilli powder if necessary one teaspoon roasted coriander; half litre water; half a cup spiceo mat (Crown spices); don’t add anything with sugar as it will blacken the meat red wine sauce to place over the meat after it is cut. reduce one bottle good red wine by 50 percent add 500 ml wild stock simmer the liquid until it starts to get thick Add 250 grams butter and take off heat; server with marula jelly or sweet mustard. by Nestor van der Merwe | |||
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I have to thnk boerbokrib for is translation. The only problem is to find that spices in Italy, as you said, but if that spices are commercialized also in Namibia or other African countries or England, well things can get better and easyer. I'm member of a wild boar hunting squad, and every year we prepare in a pair of occasions spit roast of wild boars. Every time we put on fire two boars of about 50/70 kg. But we do not exceed in preparations and marinades. Next time I'll take some photo and post them here. bye Stefano Waidmannsheil | |||
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Hi Here is teh webpage for the crown spices. They do have an export division. http://www.crownnational.co.za/index2.htm. there is also recipies for bushpig in the "african hunters cook book" can get it at lulu or amazon. | |||
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I am mad about cooking, was a chef for a good couple of years at the Westcliff and the Grace Hotel's in Johannesburg. Lavaca what would you like to recreate? let me know and i'll give you general pointers that will lead you to your desired result. Aubrey | |||
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