How to cook wildebees??

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Ockie

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Hi guys. Do any of u food fundis know how to cook wildebees? My friend in the uk wants to cook it for his friends for xmas dinner. He also has springbok...but knows how to cook that. Is wildebees different to springbok cooking method wise??

Thank u in advance.
 
I'd guess about the same as Kudu. Some garlic, salt, wine and fried medium-rare.
 
There are many recipes for cooking game. All are very similar. Preparation is the key. If it tough it might be a bind
 
Ockie said:
Thank u guys....so it must be fried and not roasted? If roasted...for how long? It is a 1kg piece of meat if that helps?
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You can add whatever spices you want and roast/braai as well. But since the meat is tough, the key is not to cook it well done. Maybe cut it up a little and experiment with smaller pieces?
 
Ockie said:
So what...no one here knows how to cook wildebees? Useles...the lot of ya! Tsk :mad::p
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Have never cooked wildebeest, but I suggest: (for leg of beest larger than large leg of lamb)

- marinating it in plain yoghurt overnight in (you can use a big enough plastic packet that you can toss the stuk beest in the yogurt)
- next day, rinse the yoghurt off, dry the piece of meat and rub this into the meat:

Mix this meat rub well:
1/2 cup flour
2 heaped tablespoons of barbeque spice
1 heaped tablespoon of salt
1/2 tablespoon of fine pepper
1 tablespoon of paprika

In a deep roasting pan:

Add about 7 cloves.
Add water mixed with a little vinegar to roasting pan, keep adding this mix throughout roasting.
Roast in slow oven at 170c
Roast time will be according to size, for large leg: about around 2 hours or more

More tips:
http://kampkosenwenke.weebly.com/55/post/2012/02/wildsvleisresepte.html
 
In a potjie, with red wine, whole pimento, whole coriander and ginger. Fry in the potjie first, then simmer in the wine for about four hours.
 
Marinade in greek salad sauce for a week & put in "rooster" next to fire turning it occasionally. That's how we normally braai game.(That's if its fillets or similar cuts)
 
Ockie said:
Hi guys. Do any of u food fundis know how to cook wildebees? My friend in the uk wants to cook it for his friends for xmas dinner. He also has springbok...but knows how to cook that. Is wildebees different to springbok cooking method wise??

Thank u in advance.
Click to expand...

Game tends to be tough, so I'd go with a braise or a potjie, depending on the cut of meat.
 
If the meat is lean (little fat) be careful that you don't overcook it as it will get as tough as nails.

Others here have mentioned to cook it slowly on a low heat. That will do the trick to stop it drying out and just don't overcook it.

Maybe even consider a slow cooker recipe.
 
wrathex said:
Have never cooked wildebeest, but I suggest: (for leg of beest larger than large leg of lamb)

- marinating it in plain yoghurt overnight in (you can use a big enough plastic packet that you can toss the stuk beest in the yogurt)
- next day, rinse the yoghurt off, dry the piece of meat and rub this into the meat:

Mix this meat rub well:
1/2 cup flour
2 heaped tablespoons of barbeque spice
1 heaped tablespoon of salt
1/2 tablespoon of fine pepper
1 tablespoon of paprika

In a deep roasting pan:

Add about 7 cloves.
Add water mixed with a little vinegar to roasting pan, keep adding this mix throughout roasting.
Roast in slow oven at 170c
Roast time will be according to size, for large leg: about around 2 hours or more

More tips:
http://kampkosenwenke.weebly.com/55/post/2012/02/wildsvleisresepte.html
Click to expand...

This is possibly the closest to the way the way I'd like to cook it. Because game tends to be a lot tougher, the key is to marinade it and tenderise it before cooking. If possible, I'm told that marinating and tenderising should be at least 48 hours, which would allow the meat be as soft as possible.
 
Thank you guys for your help hey. I have sent all your suggestions on to him.


I just hope it comes out a success and that his guests enjoy it. He struggled for 3 weeks to find this springbok and wildebees there in the UK. If it comes out a flop or they dont enjoy it he will be hugely dissapointed.
 
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Take fillet, roll in crushed pepper & salt, place on hot braai and slowy roll it just so the very outside gets done, this is a quick process. Cut into very thin slices, place on plate, sprinkle balsamic vinegar over and add thin slivers of parmesan. Enjoy your african carpaccio.
 
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