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Paté de Oryx Gazella and Kudobos pumpernickel

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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

100 ml sherry

½ Spoon Thyme

2 Eggs, beaten

  • Heat the oil in a large pan and gently fry the mushrooms, onion and garlic until tender. Stir from time to time.

  • Add the Port, thyme, salt and pepper and bring to the boil. Remove the saucepan from the heat

  • Stir in the minced gemsbuck, bacon, beaten eggs and sherry. Mix well.

  • Transfer to a small bread tin

  • Bake at 180 ºC or 350 ºF for one hour and 15 minutes

  • Loosen from the tin with a knife dipped in hot water. Turn out on a flat serving plate.

  • To serve, cut thickly into neat slices. Garnish with shepherd’s bush leaves

  • Bask in the glory

Kudubos Pumpernickel

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.

50g raisins


  • Place all the ingredients except for the bran in a bowl and mix well. The mixture will be very moist

  • Cover with a moist , folded cloth and leave to stand overnight

  • The next day, add enough bran to make a dough

  • Transfer the dough into a bread tin and cover with tin foil

  • Place the bread tin with the bread (not the bread) in a bigger tin in which 2.5cm (1") of water has been poured.

  • Place on the lowest rack of the oven and bake for 4-5 hours at 100ºC or 200ºF. Top up the water if necessary.

  • Remove from the oven and let it cool before removing from the tin

  • Wrap in moist sandwich paper and then in tin foil and place in the fridge for 2 days

Slice in very thin slices and serve

• Prawns with olive oil, garlic and peri-peri •
• Springbuck Roast with dark chocolate and chilli with sautéd fresh vegetables •
• Francolin Breasts with Peppers, Olives and Sun-dried Tomatoes •
• Paté de Oryx Gazella and Kudobos pumpernickel •
• Gemsbok in beer •
• Springbuck Shank Pie with Red Wine and thyme •
• Impala Sosaties and Morogo •
• Trout with Cointreau •
• Crocodile with Basil and Mango sauce •
• Stuffed francolin breasts •
• Kudo carpacchio •
• Espetada •
• Fer au Vin •

•  •

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