Chef Luke HTK Safaris
New member
- Joined
- May 22, 2025
- Messages
- 6
- Reaction score
- 17
It's always difficult to put a week like this into words. It was a safari for the ages.
Heading back to the Kalahari with Brendan for the HTK Safari Catch & Cook 2026 was something I had been looking forward to for months, and once again the Kalahari delivered.
This year was even more special because we got to share it with an amazing couple who quickly became friends. Between the hunts, the cooking, the laughs around the fire and all the stories shared, it never felt like work. I always say time flies in camp, but this feel even more whirlwind than usual.
I have been been hunting in the Kalahari for many years now, and my proverbial list is getting shorter by the trip. I also only bowhunt Africa so to take 6 animals in 8 days was truly special.
I have been with PH's in the past that just wanted to sit all day every day to bow hunt. That can be a drag after a while. Thankfully the whole team enjoys the challenge and is willing to put in the work. We ended up taking about half of animals via spot and stalk and half via sitting water. The steenbok was truly special, 46 yards spot and stalk. I always say I rather be lucky than good any day. He measured a little over 4 inches too. We started hunting the black impala the first day, and ended up taking him on the last day. He had been pushed around, by a younger bull all week and it showed.
The food was great. I had fun cooking a different game meat every night. Wildebeest osso bucco, sprinbok with a blueberry gastrique, and gembsok with a cilantro pesto were some of the highlights. It's fun for me to have so many species at my disposal for cooking. It's my culinary highlight of the year. Being a private chef in Dallas is definitely a meat and potatoes affair.
I know it sounds corny, but when I hunted with Brendan for the First time, I knew I was all in. I know anything Africa related, he has my back, and we will be going on adventures together for as long as I can still pull my bow and crawl around.
Here are some of the trophies, and my view all day hunting the lechwe
.
Heading back to the Kalahari with Brendan for the HTK Safari Catch & Cook 2026 was something I had been looking forward to for months, and once again the Kalahari delivered.
This year was even more special because we got to share it with an amazing couple who quickly became friends. Between the hunts, the cooking, the laughs around the fire and all the stories shared, it never felt like work. I always say time flies in camp, but this feel even more whirlwind than usual.
I have been been hunting in the Kalahari for many years now, and my proverbial list is getting shorter by the trip. I also only bowhunt Africa so to take 6 animals in 8 days was truly special.
I have been with PH's in the past that just wanted to sit all day every day to bow hunt. That can be a drag after a while. Thankfully the whole team enjoys the challenge and is willing to put in the work. We ended up taking about half of animals via spot and stalk and half via sitting water. The steenbok was truly special, 46 yards spot and stalk. I always say I rather be lucky than good any day. He measured a little over 4 inches too. We started hunting the black impala the first day, and ended up taking him on the last day. He had been pushed around, by a younger bull all week and it showed.
The food was great. I had fun cooking a different game meat every night. Wildebeest osso bucco, sprinbok with a blueberry gastrique, and gembsok with a cilantro pesto were some of the highlights. It's fun for me to have so many species at my disposal for cooking. It's my culinary highlight of the year. Being a private chef in Dallas is definitely a meat and potatoes affair.
I know it sounds corny, but when I hunted with Brendan for the First time, I knew I was all in. I know anything Africa related, he has my back, and we will be going on adventures together for as long as I can still pull my bow and crawl around.
Here are some of the trophies, and my view all day hunting the lechwe
.
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