JARACAL

JurieW wrote:Wilde makou en kolgans maak net lekker chilli bites...

Favourite gamebirds in this order:

1. Quail
2. Young guinea-fowl
3. Francolin & spurfowl
4. Doves
5. Ducks / teals
6. Pigeons
7. Egyptian goose
8. Spurwinged goose

Waterbokkoei
Eland
Gemsbok
Springbok
Kudu

My lysie:
1. Eland
2. Gemsbok
3. Springbok
4. Rooibok
5. BWB

Mooid dag

I'm a big Kudu fan. Rooihartbees is also fantastic, but not on the list. Eland because it's pretty close to beef, and a good table meat as well. Others tend to be too dry and some have a funny texture (looking at you, Blesbok).

598 votes. Springbok, eland and gemsbuck clearly voted as having the best quality venison of the species listed. Top 3 all have a similar number of votes.

On the menu tonight: deboned shoulder of mountain reedbuck. Wet aged in lemon juice, olive oil, garlic, thyme, rosemary and black pepper since Saturday. Ready to be roasted tonight.

Sorg net dat jou eetvleis 'n ooi/koei of 'n jong ram/bul is.
Jy verbeter nie jou vleis se smaak deur jou prooi lekker rond te jaag met die Toyota nie. Net so werk sleg skote nie as 'n "tenderiser" nie.

Being able to compare the venison of different species depends very much on someone being allowed to hunt the species in the first place

I will have only 6 x 1kg packets of venison left after tonight's meal. All of it is impala stewing meat. Tonight I'm making impala neck stifado. Stifado is a traditional Greek dish often made with hare or other game. Other than the venison, the main ingredients are chopped tomatoes, about 1kg of whole pickling (not pickled) onions, lots of garlic and dry red wine. After browning the meat, all the ingredients are transferred into a casserole and slow-cooked in the oven. Served with rice. Not everyone's cup of tea but I enjoy it and brings back memories of the many times I enjoyed a nice stifado with my parents using the game my dad and I had shot. Sadly, both my parents have now passed away but I will have the meal with my wife and kids who also enjoy venison. Only problem is that I'm running low on venison and my wine stocks - used mainly for cooking - are also starting to run low.

This lockdown is enough to drive one to drink. But then there would be no wine for cooking.

Dimitri, ek voel jou pyn. As ek kan sal ek net wildsvleis eet en ek het ook al amper niks meer wildsvleis oor nie. Selfs my vrou het al begin kla oor daar nie meer wilds maalvleis in die vrieskas oor is nie. Plan maak sal ons moet. As ek aan die lekker gemsbok of springbok kleftiko dink and dan water my mond.

This past Saturday we were out in the field wingshooting. At lunchtime we all shared the food we had brought along. I had brought cold chicken which I had made on the spit the night before. My best man has brought along some cold European Wild Boar chops that he had grilled the night before. They were superb. Tender, moist, very tasty and fat was nice. I would never had known it was wild boar if he had not told me. Only thing is that these animals were kept in a 1ha enclosure and were provided with grain and other feed so you can't say they were wild animals. I wonder to what degree the meat from a self-sustaining wild boar on the veld would differ from the tame wild boar's meat?

When I started this thread I suggested that we do not include processed meat when ranking the meat of various species. Looking at the ratings, I'm wondering how many people use their warthog for table meat i.e. for stews, curries, whole leg or whatever as opposed to processed meat e.g. russians, cheese grillers, cabanossi, wors etc? Warthog has a low rating as table meat. I have a feeling that most warthog meat gets turned into processed products. And yet ...

Last Sunday I shot a youngish warthog sow. The pig was unaware of me and the shot was a brain shot. It hung in the coldroom until Friday when I processed my meat. I saved one of the loins and both fillets and used it to make a starter for our meal on Friday evening. It was super simple and very delicious.

I cut the meat into thin strips, sort of strir-fry style. Put some sunflower oil in a flat-bottomed poitjie pot and placed that on a bed of sekelbos coals. Hearing the impala rams in rut roaring in the distance does not add flavour to the meal but adds lightness to your heart and just makes you all-round more positive and appreciative. Perhaps that added to the enjoyment of the meal. When the oil was nice and hot I added the meat, seasoned with Robertson's barbecue spice, and stir fried it for about 10 minutes or so until golden brown. I added two heaped tablespoons of German mustard and about a third of a cup of honey. Stirred through and let it simmer for a further 5-10 minutes for the moisture to reduce. When it was nice and thick and sticky I added salt to taste and VOILA .... delicious campfire honey-mustard warthog.

Another vote for redheartbeast but with captain morgan

Supacow wrote:Another vote for redheartbeast but with captain morgan

Alles smaak beter met Captain Morgan.

Rudie.


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