Paté de Oryx Gazella and Kudobos pumpernickel
of yesteryear • Adventure Sport • Africa: The Good News • Book Reviews •
These two recipes incorporate gemsbuck and Shepherd’s bush root taken from Kudubos, our game farm in Namibia.
And yes, I admit it: I made these recipes up. So sue me.
They are still really delicious, though.
Here they are served with kudu biltong, pepper game salami, cheese and cranberry sauce.
Garnished with wild pear (drolpeer) flowers, Buffalo thorn and stamvrug tree leaves.
I hope that these recipes will dispel the vicious rumor that bowhunters can not be chefs once and for all.
Paté de Oryx Gazella
30ml vegetable oil
100g Chopped mushrooms
250g Smoked Bacon
350g Minced gemsbuck fillet
2 cloves garlic, finely chopped
½ Spoon Thyme
2 Eggs, beaten
This bread is based on the Dutch pumpernickel and is very solid and moist.
It is sliced very thinly to act as a base for open sandwiches.
300g boiled wheat kernels
1 teaspoon salt
3 tablespoons molasses
1 teaspoon cooking oil
100g Shepherd’s bush root,beaten very fine and liquidised.
Slice in very thin slices and serve
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