Stefanmuller
Expert Member
Why do people always use salad dressing? To me it makes the meat taste sour. Apparently the salad dressing gets rid of the wild taste, but what is the point? Why not buy beef instead if you dont like the wild flavour?
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How to cook wildebees??
- Thread starter Ockie
- Start date
Why do people always use salad dressing? To me it makes the meat taste sour. Apparently the salad dressing gets rid of the wild taste, but what is the point? Why not buy beef instead if you dont like the wild flavour?
MrsAlwaysRight
New Member
Personally I recommend marinading it for a day with some dry marinade spices and then adding a wet marinade sauce for 2 to 3 days. Leaving it in the fridge of course. I enjoy garlic with mixed herbs and cloves. Experimentation is the key to success 
Won't do much.
lived666
Executive Member
Did you not read her user name - how dare you disagree
I wonder how the meal went, seeing as the thread is a few years old
Ockie
Resident Lead Bender
I cant remember. Will ask him now lol
AstroTurf
Lucky Shot
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- May 13, 2010
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Get a big stick, stick it up the wildebees's arse then out through it's mouth.
Hang this over a fire, get two street kids to come and turn it constantly for about 4 to 6 hours so it cooks easily.
Give them the bones for their efforts.
Otherwise, use smaller bits...
Ockie
Resident Lead Bender
Did you not read her user name - how dare you disagree
I wonder how the meal went, seeing as the thread is a few years old
A marinade won't penetrate all the way through such a large piece of meat - it won't do much.
I'd only put it into a stew or potjie if it was the shoulder or brisket (ie the front of the animal). Anything else, and I'd cover it in a marinade or rub the previous day, and then roast until just medium rare. Closer to rare actually.
In fact, do this.
Slow roast it at 120 degrees C until the internal temperature hits 58 degrees C. Then, take it out and sear the outside. Rest for 10 minutes and then serve.
I'd only put it into a stew or potjie if it was the shoulder or brisket (ie the front of the animal). Anything else, and I'd cover it in a marinade or rub the previous day, and then roast until just medium rare. Closer to rare actually.
In fact, do this.
Slow roast it at 120 degrees C until the internal temperature hits 58 degrees C. Then, take it out and sear the outside. Rest for 10 minutes and then serve.
TheMightyQuin
Not amused...
Personally I recommend marinading it for a day with some dry marinade spices and then adding a wet marinade sauce for 2 to 3 days. Leaving it in the fridge of course. I enjoy garlic with mixed herbs and cloves. Experimentation is the key to success
Wow...raising the wildebeest from the dead are we, with this necro thread...
I suggest finding a perfectly smooth, big river rock about the size of 2 fists. cook this with the wildebeest for about 8 hours.
Then throw away the wildebeest and eat the river rock...it will be softer and juicier.
/
Did you not read her user name - how dare you disagree
Meh, women cooks..
Looks like she's trying to publicise her book. She may want to do more research first though.
Pitbull
Verboten
Worcestershire sauce.
This is the holy grail of cooking any "wild meat" It takes away that ripe/wild taste and leaves you with the taste of the meat.
This is the holy grail of cooking any "wild meat" It takes away that ripe/wild taste and leaves you with the taste of the meat.
)
chicken247
Senior Member
First, which one?, the blue gnu needs marinade (thread inside meat is large, meat is tough), black gnu is ugly as **** but it's meat has very fine thread. I prefer black gnu. Use your normal beef recipe, add 1/2 cup vinegar und 5 cloves per kg.
Ingredients
1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
Directions
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
Directions
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
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