These two recipes incorporate gemsbuck and Shepherd’s bush roots 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. Use other types of edible leaves if you must.
These recipes will dispel once and for all the vicious rumor that bowhunters can not be chefs.
Paté de Oryx Gazella
What you will need:
- 30ml vegetable oil
- 100g Chopped mushrooms
- 250g Smoked Bacon
- 350g Minced Oryx (Gemsbuck) fillet that was done over the fire
- 2 cloves garlic, finely chopped
- 100 ml sherry
- ½ Spoon Thyme
- 2 Eggs, beaten
Preparation
- 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. Blend to course consistency.
- 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.
Serving
- 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.
Ingredients
- 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
- Bran
Preparation
- 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 inside it (not the bread itself) 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.
