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Thread: Kudu Cow
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18-08-2017, 07:32 #21
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- May 2016
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- port elizabeth
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Re: Kudu Cow
pdh....I agree with your choice of braaing both the fillets and the sirloin.
With the rest of the meat,we also do the same as you except we keep the one back leg for potjies and pies...deboned and cubed.What is nice about the pies are that they can also be frozen and eaten a month or 2 down the line.
Then also,the liver,heart and kidneys made into wet wors.
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18-08-2017, 07:51 #22
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- May 2013
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- 253
Re: Kudu Cow
I agree with all of you. "Wildsvleis" can easily be turned into everyday meat products like mince, boerewors, salamis, cheesegrillers etc. With the ongoing drought and ski rocketing red meat prices you can do so much more with gamemeat than just biltong and drywors.
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18-08-2017, 08:40 #23
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- Jun 2011
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Re: Kudu Cow
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18-08-2017, 12:08 #24
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- Dec 2010
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- Middelburg, MP
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Re: Kudu Cow
5yr old thread revived..................
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18-08-2017, 12:26 #25
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18-08-2017, 13:35 #26
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- May 2015
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- J-Bay
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Re: Kudu Cow
Had kudu fillet the other night....put it in French salad dressing for 2 days prior to the grill. Its my go-to when I am too lazy to do much prep work, but I always thoroughly enjoy it.
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18-08-2017, 13:51 #27
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- Jun 2011
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- Cape Town
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- 35
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- 7,152
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