This dish takes about 14 hours to prepare – but it definitely is worth the effort!IngredientsA Springbok, Impala, or any venison legMarinade5 ounces (150g.) cocoa powder4 tablespoons salt2 teaspoons dried red pepper flakes1 teaspoon ground cloves2 tablespoons brown sugar2 tablespoons olive oilVegetablesAbout 1.75 pounds (800g.) of a combination of fresh veggies: squash, zucchini, cantaloupe, green and red pepper, mushrooms and onions.Two cloves of garlic, skinned.3. Chocolate sauce7oz (200g.) water4 tablespoons cocoa powder6 tablespoons sugar2oz (60g.) butter8-10 Shepherd’s Tree leavesMethodMarinadeCombine all the ingredients for the marinade to create a thick paste. Leg of SpringbokMake 3″ to 4″ long cuts into the leg,…
Mitch Mitchell
Mitch Mitchell
Mitch Mitchell is a bow hunter, outdoorsman and the author of several books on African wildlife and survival
As far as the eye could see, in their thousands and tens of thousands, the wildebeest came. Stringing down from the smooth yellow hills like ants in a single file, they stopped and waited at on the bank of the Mara river in their uncounted masses. Below, the ancient crocodiles were waiting in the swift brown water, faces set in a sardonic, reptilian grin. They were ready. The great mass milled about, nervously watching the far bank. None wanted to be the first to go. They had no choice. And still, the multitudes kept streaming down from the low hills,…