African Game Meat - the good the bad and the ugly!

jeez l wish you would stop saying that .....
after my op this week im about to dive right in the deep end, I proberly wont be leaving this country for atleast 2 years after my Zambian adventure...
your making it very hard , mate.......

:)
 
how about the old Quebec technique, no skill required (dynamite)
How do you expect to get "CIL" spinners on the plane ....is this even legal in Africa ? ROTFLMFAO !
Glen
 
How do you expect to get "CIL" spinners on the plane ....is this even legal in Africa ? ROTFLMFAO !
Glen

nope its not legal :E Red Hot:.......here is some we took from "fishermen" on the kafue last oct

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the lodge upriver caught some as well with this stuff, and heard later on they had threatened to blow up the lodge for catching these ones.......
 
yup fishing with dynamite , sustainable fishing ,for the future generations of local Zambain kids, way to go .........
 
Here's my conclusion:

It seems there is a meat bias in general towards baby-boomers and older generations. Gen X was the first multicultural cuisine generation that eats anything. Only the past 30 years does every strip mall have a sushi cafe, a tapas restaurant, a French bistro and a hibachi. How many of us say "let's get Pakistani tonight?" Like my five year old does. Times are a changing.

My mother says let's eat Chinese but she means bland chop suey. She'd never eat lamb, sushi, or anything but normal pork, beef, chicken. Pretty bland tastes and pretty common for the greatest generation.

Other than world adventure travelers, there aren't many people over about 55 that will eat anything on the planet. Andrew Zimmurn's bizarre foods TV show has struggled with younger demographics for these reasons. His show doesn't shock worldly people age 40. I'd eat about 90% of what they eat on the show and I have eat more than 50%. On a monthly basis we probably eat 20% of his featured fare.

Point being, I think you have to have a taste for adventure or you grew up with a global pallet, and if you do, almost everything is good. In general I'd say if you don't like medium rare food you're pretty screwed when eating game in general. If I put venison in a crock pot it's not edible to me unless in an Indian Curry where I'm looking for goat style harsh flavor. Cooked medium rare in fajitas it tastes like steak but better. Cook time is transformative to flavors for everything.

If someone says their favorite food is medium well done or more done New York Strip (world's worst cut of meat in my camp) you can be sure they will hate most game.

If someone says their favorite food is highly marbled medium-rare ribeye and they eat 100% of the marbling, they probably will like every piece of meat they try regardless of species.

We're pampered westerners. Most of us lost our taste for blood sausage, sweet breads, tripe, head cheese and other staples of our great grandparents and it impacts our ability to try new things because we can't handle organ meat as well any more. It's all about tolerance for eating animal fat, tolerance for less cooked food, and a broad pallet. Being younger and liking rare food helps a ton.

There isn't much bad food, only bad chefs and bad customers. :)
 
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Grz63 wrote on x84958's profile.
Good Morning x84958
I have read your post about Jamy Traut and your hunt in Caprivi. I am planning such a hunt for 2026, Oct with Jamy.
Just a question , because I will combine Caprivi and Panorama for PG, is the daily rate the same the week long, I mean the one for Caprivi or when in Panorama it will be a PG rate ?
thank you and congrats for your story.
Best regards
Philippe from France
dlmac wrote on Buckums's profile.
ok, will do.
Grz63 wrote on Doug Hamilton's profile.
Hello Doug,
I am Philippe from France and plan to go hunting Caprivi in 2026, Oct.
I have read on AH you had some time in Vic Falls after hunting. May I ask you with whom you have planned / organized the Chobe NP tour and the different visits. (with my GF we will have 4 days and 3 nights there)
Thank in advance, I will appreciate your response.
Merci
Philippe
 
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