Discussion in 'Hunting Africa' started by AfricaHunting.com, Feb 24, 2012.
What were some of your favorite meals while on your hunting safari?
Kudu tenderloin cooked over wood coals
Kudu and Gemsbok lasagna. To absolutely die for.
Braai / Tenderloin Medium Rare straight up: Buffalo, Kudu, Nyala, Impala.
Brunch and Dinner daily.
Guinea Fowl Fricassé - Nice young birds taken that morning. mmmmm
Eland Liver. I actually took a picture of it on the plate, because no one at home would believe I ate it because I hate liver (it was used as a childhood torture device). Eland Liver is Amazing!
Gemsbok stew over rice was the best i had.
Impala / kudu filets and eland steaks cooked over wood coals were outstading also.
South Africa 2004 - Kudu & Eland liver, lightly battered and fried.....unbelievable!!!!!! And I don't eat liver!!
Favorites were the Eland Kabobs off the braai
and the Pot Bread from the Dutch oven
others that stood out were the Impala liver and onions (I'm a liver lover HaHaha), a local staple called Pap, Boerewors off the braai,and Francolin stuffed with Jalapenos wrapped in bacon and grilled on the braai. Yum!
Eland steak on braai, absolutely delicious !
Potatoes on a farm in the North West Province, done in different ways, the best I ever tasted.
Biltong and lots of it. For the main meal, meat then some more meat, and for desert,,,,,meat and local brews. Willems buddy Petrie (Capehunter on this forum) was a fantastic cook, he prepared food you could only find in a fine dining establishment. Only thing I did not eat that he made was Eland liver, BLAAA. I promised him that I would when we return, what did I do.
Seriously though, when we travel abroad we always try local food, France, I had a lot of stuff I would NEVER eat again, but, I tryed it. The one that sticks out in my mind was the local "club sandwich" it was very chewy, then upon examination, the bacon was chewy "RAW". Oh well, you have to experience other cultures to understand them. On the trip to France, I learned why they are all so skinny.
If I could make a recommendation to anyone on this site, it would be to stop by Carnivores (Kenya and Joberg) before you leave Africa, the best food on the face of this earth, IMO.
35bore, I HATE LIVER and I ate Eland liver. Well prepared it was awesome. If you'll eat raw bacon from some rookie cook in France I know you'll give Eland a try next trip.
Tell us what you think.
Zebra steak at the Hotel Hansa.
Zebra steak cooked at the lodge.
Gerenuk meatballs in the spaghetti in Tanzania. Bushpig in RSA, tasted like beef! Reedbuck sandwichs, hard boiled eggs and tea go together well for lunch on the road. Kudu steak after dropped into the coals on an open fire. Eland cordon bleu at Eden camp. Kudu burgers! Gemsbuck any way you cook it! I better go eat, gettin hungry!
LOL, it's lent, so Scott (me) had meatless everything today... Pasta, with no meat... it's a sin in itself...
Bushbuck tenderloin, Christine got the recipe for the marinade but it is still better on the Bushbuck. So many other dishes that I dont know the names of, each one better than the last... ooooooohhhhhhhhh!!! OK so who guessed I havent eaten since breakfast? LOL
Gemsbuck steaks cooked over a wood fire, pot pie of wildebeast liver,kidneys, and tripe! Wow was it good! Also had snails, that were as good as you could find in any 5 star restaraunt. Brian
I love any kind of fried meat from game that is not overcooked. I prefer it more on the raw side
I tasted lots of different kinds of well tasting tenderloins cooked over wood coals when on my hunt last year.
Think Kudu and Sprinbok were my favorites.
My best meal was a lunch I had with fried bacon, mushrooms and the heart of the young Kudu cow I shot with my bow
I just love eating fried game hearts
And I always prefer simple food without lots of ingredients.
Everything is good but my favorite probably has been nyala tenderloin stuffed with cream cheese and jalapenos. Second favorite is simple, tomato and onion sandwiches cooked over the fire, vetkoek is also delicious and the gemsbok stew over rice that was mentioned above, eland steaks over the fire, and bushbuck tenderloin over the fire. How does one pick a favorite!
gemsbok grilled over hot coals and blue wildebeest any way you prepare it.
I ate the mountain oysters from a sable once, although I did not know what I was eating until after I had downed a fair share of the fried "snacks"
pretty damn good though
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