I would dearly love to go to Africa, but I know that it will never happen--I'm envious of you who get to go!

My questions are about the meat of game animals in Africa. I assume it is too expensive to bring any of the meat back to the States, so, what happens to most of the meat (what you don't eat while there)? What is the best game animal(s) to eat in Africa?

Thanks for your response--I'm just curious.

Nothing goes to waste. In some areas the locals get the bulk of the meat. In South Africa and parts of Namibia the landowner is able to sell what they don't use. You knock an elephant down and people start appearing from everywhere. My personal favorites are eland, kudu, gemsbok, and buffalo. Most African game is mild of flavor and quite good.

On the properties I hunted on the meat was used to feed everyone on the farm, owners, workers and guests. The surplus was sold into the local market.

Favourite?? You'll get a lot of answers and preferences to that question. I liked it all, but if I was pushed to pick just one, I'd go with gemsbok.
I was very surprised at how much I liked zebra.

Damn, it's mid afternoon here, the temps 37 degrees C (100 F) and I could really go some biltong and a couple of really cold Tafels.

In our case some of the meat went to the staff and some was donated to an orphanage in the area.

My favorite was Gemsbok, Kudu was alright, and Zebra was suprisingly good. The smoked elephant I could pass on though.

quote:

Originally posted by johnfox:
On the properties I hunted on the meat was used to feed everyone on the farm, owners, workers and guests. The surplus was sold into the local market.

Properties you hunted? Don't know about that.

If one hunts in the wilderness, all that the camp can eat is taken, cooked and eaten, by all in the camp.

If villages are near, the villagers get their share, too.

What one cannot take and eat, or share with local people, is taken and eaten by vultures, lions, hyenas, jackals, insects of all kinds and other scavengers.

Truly, no matter where one hunts, the game is eaten, not always by humans, but eaten as a link in the food chain.

We all will become such a link, when the time comes.

Personally, I have never tasted wild game that I didn't enjoy eating. From eland to kudu, to wildebeest, to hartebeest, to impala, to reedbuck, to warthog and more, all of it has been our fare, and all has been well enjoyed.

I have not eaten elephant, or any fellow carnivore, however. One must draw certain lines.

But even they did not go uneaten. The locals devoured them with salt, peppers and other great relish.

It's not that it's too expensive to bring the meat back, it's illegal.

: : :

quote:

Originally posted by Michael Robinson:

quote:

Originally posted by johnfox:
On the properties I hunted on the meat was used to feed everyone on the farm, owners, workers and guests. The surplus was sold into the local market.

Properties you hunted? Don't know about that.

What don't you know??

In Zambia it is required that 50% of the meat goes to the attached community within the concession. The rest is used for baiting and camp fare. Normally the best cuts are reserved for the table and/or converted into biltong.

My favorites are:

1. Oribi haunch pot roasted with mashed potatoes.
2. Pressed Hippo tongue in a mustard and onion sandwich.
3. Fillet from most antelope species but Eland, Bushbuck and Sable is very good.
4. Leopard fillet is not too bad and the rest goes to feed the crocs.

Generally no one eats the meat of Lion or Hyena.

A small piece of croc tale makes an interesting snack but otherwise avoided by all.

Our staff in camp refuse to eat Croc, Lion, Leopard, Zebra or Baboon.

quote:

Originally posted by fairgame:

4. Leopard fillet is not too bad and the rest goes to feed the crocs.

Generally no one eats the meat of Lion or Hyena.

A small piece of croc tale makes an interesting snack but otherwise avoided by all.

Our staff in camp refuse to eat Croc, Lion, Leopard, Zebra or Baboon.

I'm surprised you'll eat leopard but not lion. Why don't you eat lion, if I might ask?

I have had lion and Cheetah. Lion was outstanding, cheetah was OK.

I wouldn't eat croc. As MR says, you have to draw the line somewhere.

I don't think I could be hungry enough to eat baboon!

quote:

Originally posted by fairgame:
2. Pressed Hippo tongue in a mustard and onion sandwich.

I'm a fan of beef and lamb tongues, I reckon hippo would be good. How big is the pan required to cook one??

Like has been said it is illegal for anyone to bring the meat back to the US, damn shame because alot of it is quite tasty. I like eland the best.

I was told that waterbuck was something to avoid, because the fat congeals as soon as it cools, sticking to the inside of the mouth. The staff didn't seem to mind, however.

When I killed my first elephant, on a sisal plantation, the happy locals practically sprang out of the ground, with baskets, buckets and any other type of container to cart off the spoils. They had to be shooed away so we could take pictures first.

At one point there was one group inside the carcass cutting out and another outside cutting in. How they managed to keep from cutting each other, I have no idea.

I once shot a klipspringer, which became a standing joke at the dinner table. No matter what was brought in, when we would ask what is was, the answer was always "Mbuzi mawe" (klipspringer), although a klipspringer was hardly enough for one meal.

Leopard and Lion backstrap are excellent. As to Waterbuck it was very good, I had heard it was not good but like most meat it depends how it was cared for and prepared. The best african game and the worst was from the same species i e Mt Reedbuck, although Elephant cheek was not so great, tough and not too much flavor. I never thought about Hippo tongue but buffalo tongue made a good sandwich. The pygmy antelope are excellent especially the heart, liver and kidneys used in a proper fry up. Must stop as I am getting hungry.

quote:

Originally posted by xausa:
I was told that waterbuck was something to avoid, because the fat congeals as soon as it cools, sticking to the inside of the mouth. The staff didn't seem to mind, however.

Once skinned, the secret is to slice away a thin layer of the meat which comes in contact with the hide - this thin layer apparently holds the glands that produce the "oil" that lubricates the hair follicles.


I once shot a klipspringer, which became a standing joke at the dinner table. No matter what was brought in, when we would ask what is was, the answer was always "Mbuzi mawe" (klipspringer), although a klipspringer was hardly enough for one meal.

You must have been hunting in Tanzania.

Lot of good meat to eat, there. But definately a +1 on the eland.


Mad Dog

One of the better tv shows had time lapse photos of what happens to an elephant ! They called in the local villagers who worked through the night cutting it up .It was fascinating ,the elephant was completely cut up by morning.I wish there were other tv shows like this instead of the typical just kill it and move on.

When I killed my elephant in Zim. the village was notified and the women and childeren lined up to receive their share. The PH organized the butchering and distribution of the meat. The trunk went to the village chief, the butchering crew got theie allocation, the camp got its allocation and then the balance was distributed to the villagers. The whole process was don in a few hours and when we left the kill site only a bit of damp groung remained as the dogs licked up the blood. Nothing goes to waste. The same was true with my Hippo a few days before, only difference was the village was a different one.

Elephant on a stick over a mopane fire is between deer and cow. Really pretty good, I was just afraid to eat too much, and have the runs on the plane.

Shot the ele out of a corn field and melon patch at about 1 to 2 am. Found him at first light. After pictures,the staff got to work on the tusks and hide, plus the good bits while we went to get the "Mayor" and Barney (no gun policeman).

By 3 pm, it was gone. A hundred people took turns cutting and hauling. Well organized by the locals, everybody got a share.

The next day, coming back from Victoria Falls, the biltong was drying everywhere. The local folks in Zim don't get much meat. The corn meal mush they eat all the time is pretty tateless. Ele is a treat, for me too!

The Zebra at Joes Beerhouse is by far the best steak I ate while in Africa.

Eland T-bones look like dinasaur T-bones, HUGE steaks.

One of the greatest joys our family had on safari was taking meat to the villages. The villiage women sang for us and thanked us profusely. It was almost embarassing. I enjoyed the Gemsbok an Eland most. My daughter enjoyed the Impala, All in all it was wonderful to share the bounty. This was in Zambia and Botswana. On a hunt in Namibia the entire staff and their family got a share of meat and other was sold to a butcher shop.

What I found amazing is having had all sorts of North American game how Africa game was so mild. It just doesn't have that strong game flavor we have in most of our game in the US. Blew me away. My favorite is sprinbok followed by eland.

I thought eland was the best game meat I ate. I am sure to a degree it depends on how it is cooked and the recipe. As to croc, that is just like a gator, why not? Then I got to thinking about what it might have eaten...

Bushbuck with rice and gravy and Zebra fillets. Nothing better. Didn't get a chance to eat my lion but I understand it is really good eating.



Dutch

Yummy! I was just told what is for dinner tonight: Blesbok [shot by Lincs Stalker] Scots fillet - known as backstrap by some!

At my place nothing gets wasted. Naturally my clients gets the very best cuts - real inside fillet - prepared for them. But even the second best cuts of well treated venison is a joy to eat. I just love venison in all forms, but particularly the way my wife does it in "potjies", as a venison pie, as curry & rice and even simply pan fried! Yummy!

I know that in the end we all form part of the food chain - but while I can help it I intend being near the top and enjoying the very best of the best of the venison my clients provide. If there is ever a shortage of that - well I also enjoy hunting myself.

In good hunting - and eating.

Andrew McLaren

In good hunting.

We shot an elephant midmorning.
Went back to camp and got all the crew to cut it up.

Walter came along, together with another friend.

Walter found a magnifying glass, and decided to go back to his roots.

He let a fire, using the magnifying glass and teh sun, lighting elephant dung, then making a fire.

He got a large flat rock and put it on the fire.

He then asked teh skinners what part of the elephant tasted best.

And usual, each person had his own favourite.

He had them all cut a piece of what he would eat, and cooked them on the flat rock.

We were there all day, watching everyone cutting up the elephant and eating parts of it.

I don't know where locals won't eat croc, but Turkanas eat in great quantities and with considerable relish. I suspect others eat it as well with varying degrees of enthusiasm.

Here's some pictures of the folks who arrived to cut up an elephant I shot some years ago in Omay South.

Simply amazing how fast it disappeared!

Compared to North American venison (that has been properly cared for and prepared) how is African venison (I know there are many types)? Does it have a wild game flavor? Is it milder or stronger? What about texture: course or fine, tough or tender?

Thanks for all who have responded. This is really interesting. Where else could I go and actually talk to so many people who had hunted in African and eaten what was taken there! The Accurate Reloading Forum is great.

quote:

Originally posted by xausa:
At one point there was one group inside the carcass cutting out and another outside cutting in. How they managed to keep from cutting each other, I have no idea.

In my experience they cut each other about as much as they cut the elephant! Some with horrendous cuts to arms, and legs! The butchering job is a real melee of cuting and slicing, and everything is bloody, some of it elephant blood, and some local's blood.

When they get through there is nothing left but wet ground, and bones!

My favorite meat is Zebra, and it tastes much like American elk!

Andrew above I mentioned the best and worst venison I had in Africa which was Mt Reedbuck. The best was a roasted haunch with roasted root vegies and the worst was Mt Reedbuck "potjies". I am sure it was in the prep and maybe ageing.

When I hunt a ele again I would like it to be near a village or in a CAMPFIRE area. Hard to beat to see all those happy faces.

I think around 500 people came to collect meat from my -08 ele.

My 2 leopards from last year also went to a village nearby.

Even though if im aware of the link in the foodchain I think I wouldn´t be able to shoot a big ele just to chop out the ivory and leave the meat.

My favourite(and my 18 year olds) was a leg of springbok that had been soaked in greek style yogurt overnight and then roasted.

I loved all the African game meat I have eaten except Grysbok. Just didn't care for the taste.

Buffalo is like Angus Beef. I really enjoyed the cheek meat from my elephant, although chewey. But, the best is buffalo tongue and hippo testicles. The tongue makes fabulous sandwiches and the testicles the best floured and fried h'deouvre. I wish Andrew would have told me earlier about hippo tongue, as we would have readily tried that.

I am surprised no one has mentioned ox tail soup made from buffalo.

For all the ranting, I don't know why the fuss for eland. I think hartebeeste and impala are as good.

The trick is not to overcook game. But then, some tricks seem like miracles in Africa.

Scott:

I don't think I'll show Sandy this post.

Are ya'll coming in April. Boat, truck and bed are awaiting!

quote:

Originally posted by SBT:

....and hippo testicles.... and the testicles (are) the best floured and fried h'deouvre.... .

Ernest, so far so good. We'll be in touch soon to shore up plans. We look forward to spending time with you and Sandy.

My first elephant, in Mozambique, over 100 villagers arrived the next morning to help butcher the meat and get their share to take home to their village. Many women walked 5-10 miles carrying 20-30 lbs of meat in a bucket/bowl balanced on their heads, while carrying an infant or two.
We could hear the drums all through the night for the next few nights as the villages ate elephant and drank homemade beer.

Another Arizona Writer,

On our first trip to Africa, we went to Lobo in Masailand. When we were introdced to the chef, he asked if we had any special requests. My wife said ox tal soup from a cape buffalo and just kidding, Creme Brule.

Damned if we didn't have oxtail soup from buffalo that night followed by Creme Brule. Fantastic trip. The soup is the best.

quote:

Originally posted by fujotupu:
[ You must have been hunting in Tanzania.

No, in Kenya (early '70's).

there is a big difference between the grazers and the browsers . for me the grazers is the best to eat .
the browser's meat tends to differ with in the specie like bushbuck. 2 bushbuck that stays 1km apart might taste totally different because of the vegetation and wild herbs they feed on the meat is more gamy but stays bloody nice