Stephen Haber
New member
All...i have heard lots of different opinions on whether or not waterbuck makes good venison. What are yoru thoughts? Y/N? If yes, how to prepare and what cuts should I use?
We normally have three people skinning a Waterbuck. Two will hold and pull back the skin and the third will do the knife work. As long as the skin or the two handling the skin does not get into contact with the meat and al long as the knife handler does not get into contact with the skin everything is perfect.
Thank you for the info Jaco. From everything I had heard I would have thought the meat to be awful. I do plan to get a trophy Waterbuck someday so I will ask the camp cook to prepare some. Any suggestions as to a good way to cook the meat?
How big was your waterbuck? from the photo he looks like a beauty.I had the opportunity to eat my Waterbuck from this last trip. I was told how it was prepared as far as the skinning process and not letting the skin touch the meat. I found the meat to be edible but it almost had a "moldy" taste to it. We had the backstraps which were VERY tender but the taste was a little odd. Nothing a bit of Black Label wouldn't fix!
nothing wrong with waterbuck meat...... there is allot of old wives tales surrounding waterbuck meat.
fact: cutting off the hooves makes no difference
the skin has an oily base and as long as the musky outer skin (hairy parts) does not come into continual direct contact with the meat not even the most knowledgeable self proclaimed venison conesuer will be able to tell me the difference between it, kudu, wildebeest or any other venison for that matter.
Should the oily part have continual contact with the meat it will have a distinct musky almost rotten smell..........which is still safe for consumption btw. Preparation can be handled the same as any other african game
my very best always
+1 but most importantly with ANY ANIMAL ,it needs to be a one shot kill.
Adrenaline from multiple shots will kill the best game meat
Bon Apatite
Dave