I love the left side tenderloin of an old waterbuck. For care, immediately gut animal to access tenderloin. Carefully remove and then immediately remove any lingering blood by wiping said loin on every inch of exposed hide on said waterbuck. Take a piece of backskin and wrap loin with contact to hair side and place in a cooler with at least a dozen Castle light beers. Following the outlined steps is critical.
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African Braais- your favorites ?!
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steve white
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Painful to consider, but I think SA braai masters may be a notch better than North American grill meisters.....
OK, now I've thrown a skunk in the meeting room....
IMO impala liver doesn't need anything added to make it de-licious!
OK, now I've thrown a skunk in the meeting room....
IMO impala liver doesn't need anything added to make it de-licious!
Last edited:
SETH RINGER
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TENT CAMP ON THE RIVER, HARTMANN'S ZEBRA ON THE FIRE, BETTER THAN ANY 5 STAR MICHELINS RESTAURANT I'VE EVER BEEN TO.
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Whit
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Finally someone mentions the old Afrikaans classic, boerewors. The best. I’ll always remember a braai in Paarl with the sun going down behind us, overlooking that big magnificent valley. The braai took a hour, but paired with a glass of red wine from Stellenbosch… I don’t know how life could’ve become any better.
MarkB
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Probably my best "braai" memory was in Zim, spike camp, living in a Coleman tent, pumped water, all cooking on an open fire and grate by PH Wayne's awesome cook Linda. A week of braai and pure joy, all excellent wild game meals, topped of with an awesome ele and kebobs on the locals fires. Wayne warned me if I keep eating that much ele I may have the liquid backside issue. Never happened, iron gut but man was that week a memory in the bank.
Thanks Wayne.
MB
Thanks Wayne.
MB
Hedge774
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The tenderloin from my suprise nyala was incredible. I told the chef that he had ruined me for American steaks and I would have to stay there with him. Also, we had a local favorite brunch. Kudu liver in mushroom sauce with the South African version of hominy. Their version puts the NA version to shame. This was served with fried eggs, bacon, and grilled bread. I ate until I was as full as a tick. I can't wait to have it again!
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Zebra Ribeye steak with mashed white sweat potatoes, grilled carrots and fresh baked Vetkoek
Trogon
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Enjoyed all of the wild game I've had on my SA trips but will admit, have really enjoyed lamb chops and sheep tails.
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How are the sheep tails done?
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Skinned and just salt and pepper over low coals until the outside is a little crispy. They look like riblets.
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idjeffp wrote on Fish2table's profile.
I will be looking for a set of these when my .505 is done... sadly not cashed up right now for these. 
Need anything in trade?
Cheers,
Jeff P
Need anything in trade?
Cheers,
Jeff P
cwpayton wrote on Halligan1975's profile.
what kind of velocity does the 140 grains list, curious how they would fit in with my current 130 gr, supply of 270s. maybe a pic of the box data listing vel. and drop. Oh and complements on that ammo belt, nice.