My delicious Wildebeest Steak pasta recipe

[Forage&Hunt]

Hi All

Just made a delicious chow for the family. Perhaps nothing out of the ordinary but it hit the spot for a quick meal. No fancy Gordon Ramsey type tips, but who knows , this basic recipe might be useful if anyone is in need!

• 1 tablespoon olive oil
• 2 rump steaks (about 1 lb / 450 g total)
• Salt and pepper
• 2 tablespoons butter
• 2 garlic cloves, finely chopped
• 1 sprig rosemary

• 8 oz (250 g) pasta
• 2 tablespoons butter
• 2 garlic cloves, finely chopped
• 1 teaspoon Italian seasoning
• 1/2 cup (125 ml) low-sodium chicken stock
• 1 cup (250 ml) heavy cream
• 1/3 cup Parmesan, grated
• A handful of fresh parsley, roughly chopped
• Salt and freshly ground black pepper to taste

Instructions​

1. Season your rump steaks generously with salt and pepper. Heat olive oil in a large skillet over high heat. Add the steaks and cook for 3-4 minutes per side until you see a brown crust.
2. Add the butter, garlic and rosemary sprig to the pan with the steaks and spoon the melted butter over the steaks. Cook until they’re done to your liking. Remove the steaks and let rest for 5 minutes before slicing thinly.
3. Bring a large pot of salted water to a boil, then cook your pasta according to package directions until al dente. Reserve 1-2 cups of pasta water before draining the pasta.
4. Start making the pasta sauce. Melt the butter in a skillet (it can be the same one you cooked the steak in if it’s big enough).
5. Add the chopped garlic and cook for 1 minute over medium-low heat. Stir in the Italian seasoning, then the chicken stock.
6. Simmer for 1-2 minutes, then add the heavy cream and continue to simmer for a couple of minutes until the sauce starts to thicken.
7. Add the cooked pasta to the pan together with the sliced steak, then stir in the grated Parmesan. Add a bit of the reserved pasta water if the pasta looks too dry.
8. Add the chopped parsley and season with salt and pepper to taste.
9. Serve the creamy steak pasta immediately, with a bit of extra freshly grated Parmesan on top if you like.

I always add chillies to my meals so thats the only edition. Enjoy, and let me know if you attempted it and what your thoughts are

 

[PARA45]

Oh, you must share pictures too.

 

[Forage&Hunt]

Oh, you must share pictures too.

Just for you

 

[PARA45]

Oh man, that looks delicious!!!

 

[Forage&Hunt]

Oh man, that looks delicious!!!

will post my dinner recipe a little later using ground Zebra neck....and i wont forget the pics lol

 

[Forage&Hunt]

Oh man, that looks delicious!!!

Thanks, one day we will meet on a hunt and ill make some!!

 

[Boyd Brooks]

I’m struggling to find wildebeest steak at the supermarket! Haha.

 

[Forage&Hunt]

I’m struggling to find wildebeest steak at the supermarket! Haha.

Africa is your supermarket baby!

 

[PARA45]

White tail tender loin, taken last year on my little piece of land.

Penne pasta with ground white tail venison sauce.

 

[PARA45]

Africa is your supermarket baby!

Too bad we can bring meat back into the US. In my opinion, you guys have some of the best tasting venison, especially Eland.

 

[Forage&Hunt]

Too bad we can bring meat back into the US. In my opinion, guys have some of the best tasting venison, especially Eland.

I agree!!!

 

[Hunter-Habib]

A feast fit for a king. I love wildebeest !

 

[Boyd Brooks]

Too bad we can bring meat back into the US. In my opinion, guys have some of the best tasting venison, especially Eland.

That’s why I ate all the meats that myself and my buddy harvested except zebra, didn’t get to try that one. I think I saw a salad at one meal, but there was no room on my plate for it. And yes for me the best was the wildebeest.

 

[PARA45]

That’s why I ate all the meats that myself and my buddy harvested except zebra, didn’t get to try that one. I think I saw a salad at one meal, but there was no room on my plate for it. And yes for me the best was the wildebeest.

Oh trust me I did too. I told the owner, don't bother cooking chicken or beef, feed me game meat, every day, lunch and dinner. So, I ate venison for 12 days straight, and if I was staying longer, I would have continued to eat venison.

 

[mdwest]

We eat venison 2-3 days a week… mostly whitetail.. but I’ve also got elk in the freezer and a decent bit of red stag that we brought home from New Zealand last year… it’s almost entirely replaced beef in our diet…

If we lived in Southern Africa I think beef would be a thing of the past for us.. we’d likely eat a variety of antelope as our red meat source..

I sincerely prefer venison over beef…

 

[coreydb]

Darn.....that looks delicious! I'm keeping that recipe

 

[Surgeon1]

I do a very similar recipe with elk using Angle Hair spaghetti. And agree with everybody that when I'm in Africa don't feed me your horrible beef or stringy yard bird. We have the best beef (cornfed) in the world and I've yet to find African game meat that isn't some of the best wild game in the world, just don't overcook it.
And if you get a nice buffalo have them make you African Calamari either breaded or on a stick over the fire, it's a treat you won't forget!

 

[Hunter-Habib]

I managed to find a photo on my daughter's phone of a dish prepared by our camp cook from the most recent blue wildebeest which I had hunted.

The wildebeest rump was pan seared to a medium doneness and served with a fresh salad, French fries, garlic bread and a sweet & sour sauce. Absolutely divine.

 

[Hififile324]

Hi All

Just made a delicious chow for the family. Perhaps nothing out of the ordinary but it hit the spot for a quick meal. No fancy Gordon Ramsey type tips, but who knows , this basic recipe might be useful if anyone is in need!

• 1 tablespoon olive oil
• 2 rump steaks (about 1 lb / 450 g total)
• Salt and pepper
• 2 tablespoons butter
• 2 garlic cloves, finely chopped
• 1 sprig rosemary

• 8 oz (250 g) pasta
• 2 tablespoons butter
• 2 garlic cloves, finely chopped
• 1 teaspoon Italian seasoning
• 1/2 cup (125 ml) low-sodium chicken stock
• 1 cup (250 ml) heavy cream
• 1/3 cup Parmesan, grated
• A handful of fresh parsley, roughly chopped
• Salt and freshly ground black pepper to taste

Instructions​

1. Season your rump steaks generously with salt and pepper. Heat olive oil in a large skillet over high heat. Add the steaks and cook for 3-4 minutes per side until you see a brown crust.
2. Add the butter, garlic and rosemary sprig to the pan with the steaks and spoon the melted butter over the steaks. Cook until they’re done to your liking. Remove the steaks and let rest for 5 minutes before slicing thinly.
3. Bring a large pot of salted water to a boil, then cook your pasta according to package directions until al dente. Reserve 1-2 cups of pasta water before draining the pasta.
4. Start making the pasta sauce. Melt the butter in a skillet (it can be the same one you cooked the steak in if it’s big enough).
5. Add the chopped garlic and cook for 1 minute over medium-low heat. Stir in the Italian seasoning, then the chicken stock.
6. Simmer for 1-2 minutes, then add the heavy cream and continue to simmer for a couple of minutes until the sauce starts to thicken.
7. Add the cooked pasta to the pan together with the sliced steak, then stir in the grated Parmesan. Add a bit of the reserved pasta water if the pasta looks too dry.
8. Add the chopped parsley and season with salt and pepper to taste.
9. Serve the creamy steak pasta immediately, with a bit of extra freshly grated Parmesan on top if you like.

I always add chillies to my meals so thats the only edition. Enjoy, and let me know if you attempted it and what your thoughts are

I'll be right over!!!

 

[Tundra Tiger]

Africa is your supermarket baby!

As is Alaska...