SOUTH AFRICA: Gizmo Family's African Safari Hunt

gizmo

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Thanks @Velo Dog! I can't wait to try the food! I may have to break down and bring some "supplies" for my cook, just to give him some Texas flavor, Lol. I am actually hoping to try some of my Buff if successful. I love Bison and beef almost to a fault and want to expand my bovine pallet to include Cape Buff. I have been reading Ruark, and he speaks of the native trackers eating the stomach fat. Is that still done there?
Bro the natives eat absolutely everything. Nothing goes to waste.
 

Panielsen

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Cutting-Edge-Bullets.jpg

Cutting Edge Bullets
Drifting, PA -(Ammoland.com)- The initial damage created is greater than that of any other bullet made. Hunters choose new bullet designed to more humanely and quickly kill animals.

“You owe it to the animal to put it down as quickly as possible”, says Randy Leopold, National Sales
Manager at Cutting Edge Bullets. The new ESP Raptor, Enhanced System Projectiles, (trademark pending) bullet produced by Cutting Edge Bullets is designed to create the absolute best terminal performance and accuracy on the market. The top portion of the bullet is designed that after it penetrates the animal at approximately 2”, the top portion of the bullet blows off into six petals that move away from the main wound channel in a star pattern. The main projectile continues to penetrate. “This design creates immediate massive amounts of damage resulting in quicker, if not instant, kills with less animal traumatic duration.” says Leopold.

I am sure this thing will chew up the shoulder of a thin-skinned target. I see no advantage it would offer on a buffalo. As I noted above I think you are simply turning your .375 into a .338 or a .416 into a .375.
I had spoke in great detail with @michael458 who has been using them on everything in both Africa and Australia. He is reporting, in great detail, great results on Buff and nearly anything else you use them on. I haven't heard of any failures here or anywhere else with them. The box arrived the other day, and what an impressive piece of work they are. I haven't loaded any as I am in the final days with my Step Mother who is losing her battle with cancer, but will post when I do. I love this community here at AH as everyone is willing to help with what ever it is you seek guidance on. Maybe I'm being "mushy" given current events, but thank you all for the great advise and info I have received since being a newby here. I DO LISTEN, and don't easily get offended, so keep the comments coming!
 

Panielsen

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Bro the natives eat absolutely everything. Nothing goes to waste.
LOL, so Ruark was right! As adventurous as I am with food, I may have to pass on that dish, Lol...
 

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I am actually hoping to try some of my Buff if successful. I love Bison and beef almost to a fault and want to expand my bovine pallet to include Cape Buff. I have been reading Ruark, and he speaks of the native trackers eating the stomach fat. Is that still done there?
We ate the tenderloins out of my old dugga boy... That thing looked tough as all get out and I thought not sutable for anything other than leopard bait! But the tenderloins were terrific and tender with a great taste that I thought was a bit unique and definitely buffalo. Our PH grilled them himself in spite of the camp having about the best cook anywhere.

Now I don't know how you're going to be able to taste the buffalo meat if you slather it with those Texas seasonings... But to each his own.

As for stomach, they think of the Rumen as a delicacy! I think that is somewhat common in many places.... But in Zimbabwe, I surprised that they simply stuck a garden hose in one end of the small intestines and squirted the manure out the other end (actually no surprise there)... But then the moment the water ran a bit cloudy rather than brown, that was good enough and they piled them into a bucket to take and cook up! Now that I did not try, and would agree it could use a lot of seasoning! Or I'm sure it would be VERY uniquely "buffalo". LOL

AfricaZimbabwe 2022.JPG
 

Velo Dog

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Thanks @Velo Dog! I can't wait to try the food! I may have to break down and bring some "supplies" for my cook, just to give him some Texas flavor, Lol. I am actually hoping to try some of my Buff if successful. I love Bison and beef almost to a fault and want to expand my bovine pallet to include Cape Buff. I have been reading Ruark, and he speaks of the native trackers eating the stomach fat. Is that still done there?


Hi Panielsen,

Saw the camp Bar Tender, Piet, AKA: "Peet", at Hannes Swanepoel Safaris, boil some rather long sections of antelope intestines, with what looked like cut up lung tissue as well, in a typical 3 legged iron pot, over a wood fire, for himself and fellow employees, late one evening.

It smelled pretty good actually and I spoke with Piet as best I could with his limited English and my very few words of Afrikaans about it but, he warned that it will make white people sick.

So, I didn't try it, mostly because I respected the fact that I really was not welcome at their gathering and not so much that I believed his warning.

However, I did eat quite a bit of eland liver, wrapped in the animal's own fatty membrane ("gut sack"?) and grilled with only coarse salt and fresh ground black pepper on it - absolutely delicious.

And I didn't even get the hiccups, but I'm accustomed to eating some select parts of the guts from deer, moose and caribou, for most of my life anyway.

Also, I really enjoyed something they called "Fat Gut" which maybe was the small intestine of domestic sheep (?) but thoroughly washed, turned inside out, lightly salted and grilled until crispy, with a texture something like the USA "Cracklins" or Mexico "Chicharones"
Not the same flavor as those however, instead it had a very mild sheepy or lamby flavor but so mild as to be almost unperceivable.

A apologize for high-jacking this thread but, I am with you on the red meat thing - great minds think alike.

Cheers,
Velo Dog
 

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Doesn't anyone else hear the similarity between offal and awful? Just wondering...;)
 

Scott Slough

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Cutting Edge Bullets
Drifting, PA -(Ammoland.com)- The initial damage created is greater than that of any other bullet made. Hunters choose new bullet designed to more humanely and quickly kill animals.

“You owe it to the animal to put it down as quickly as possible”, says Randy Leopold, National Sales
Manager at Cutting Edge Bullets. The new ESP Raptor, Enhanced System Projectiles, (trademark pending) bullet produced by Cutting Edge Bullets is designed to create the absolute best terminal performance and accuracy on the market. The top portion of the bullet is designed that after it penetrates the animal at approximately 2”, the top portion of the bullet blows off into six petals that move away from the main wound channel in a star pattern. The main projectile continues to penetrate. “This design creates immediate massive amounts of damage resulting in quicker, if not instant, kills with less animal traumatic duration.” says Leopold.

I am sure this thing will chew up the shoulder of a thin-skinned target. I see no advantage it would offer on a buffalo. As I noted above I think you are simply turning your .375 into a .338 or a .416 into a .375.

Great marketing ... dubious physics!
 

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Hi Panielsen,

Saw the camp Bar Tender, Piet, AKA: "Peet", at Hannes Swanepoel Safaris, boil some rather long sections of antelope intestines, with what looked like cut up lung tissue as well, in a typical 3 legged iron pot, over a wood fire, for himself and fellow employees, late one evening.

It smelled pretty good actually and I spoke with Piet as best I could with his limited English and my very few words of Afrikaans about it but, he warned that it will make white people sick.

So, I didn't try it, mostly because I respected the fact that I really was not welcome at their gathering and not so much that I believed his warning.

However, I did eat quite a bit of eland liver, wrapped in the animal's own fatty membrane ("gut sack"?) and grilled with only coarse salt and fresh ground black pepper on it - absolutely delicious.

And I didn't even get the hiccups, but I'm accustomed to eating some select parts of the guts from deer, moose and caribou, for most of my life anyway.

Also, I really enjoyed something they called "Fat Gut" which maybe was the small intestine of domestic sheep (?) but thoroughly washed, turned inside out, lightly salted and grilled until crispy, with a texture something like the USA "Cracklins" or Mexico "Chicharones"
Not the same flavor as those however, instead it had a very mild sheepy or lamby flavor but so mild as to be almost unperceivable.

A apologize for high-jacking this thread but, I am with you on the red meat thing - great minds think alike.

Cheers,
Velo Dog

Moz would cure you of organs. Too much humidity to dry anything. They seem to depend upon maggots to tenderize it.
 

Velo Dog

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Moz would cure you of organs. Too much humidity to dry anything. They seem to depend upon maggots to tenderize it.

I've not seen fit to try maggot ... unless the ones found in a Tequila bottle count.
 

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I've not seen fit to try maggot ... unless the ones found in a Tequila bottle count.

If it isn't squirming, it doesn't count.
 

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Dang !
 

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Affval!! Man you don't know what you missing....delicious!!! Of cause they going to tell you it tastes like sh#t, they don't want to have to share with you....
 

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ActionBob

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Of cause they going to tell you it tastes like sh#t, they don't want to have to share with you....
Very grateful for the lack of their generosity... Is itpossible it just might taste like sh#t because it does?
 

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Bob, if not cooked right, you 100 percent correct. But done correctly, brilliant, except if you suffer from gout....
 

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I finally had time to read your adventures Erik and I'm really sorry your cape buffalo didn't go as planned. Thanks, for the wonderful write up and pictures. I hope you and your family have many more adventures in Africa.
 

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Any update on the Buff, Gizmo? Glad he has been seen.
 

gizmo

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