Results 21 to 30 of 54
-
18-02-2018, 21:32 #21
- Join Date
- Jun 2015
- Posts
- 91
Re: Hunting/processing a Giraffe: suggestions/tips ?
The saying “ those who fail to plan plan to fail” comes up when thinking of hunting giraffe. The hunt itself is the easy part, slaughtering the beast, especially if its everyones first attempt, well thats a different story. You got some good advice and should be fine. Just know its a mammoth task but enjoy.
-
19-02-2018, 02:03 #22
- Join Date
- Aug 2012
- Location
- Stella
- Age
- 46
- Posts
- 10,870
Re: Hunting/processing a Giraffe: suggestions/tips ?
Another general tip: cover the meat in (olive) oil once it is in the cold room. I usually mix oil and sweet wine. The mixture prevents the outer layer of meat to dry out.
DO NOT COOK GIRAFFE IN A STEW. It is terrible to eat. Make wors, biltong, steaks, mince etc but just do not cook it.
Giraffe meat can be frozen for very long.
-
19-02-2018, 06:07 #23
- Join Date
- Jul 2010
- Location
- Witbank
- Age
- 59
- Posts
- 4,126
Re: Hunting/processing a Giraffe: suggestions/tips ?
-
19-02-2018, 08:56 #24
- Join Date
- Dec 2009
- Location
- Vereeniging
- Age
- 70
- Posts
- 5,782
Re: Hunting/processing a Giraffe: suggestions/tips ?
I myself have a utility knife with the hooked blades for cutting carpets. The blade I still have in it has done many animals and is still sharp. Skinners all want to use it as a cut is so easily started down the legs. Very good suggestion Carl. The only hassle is that the hooked blades are sometimes hard to find.
-
19-02-2018, 10:39 #25
- Join Date
- Jul 2015
- Age
- 43
- Posts
- 1,277
-
19-02-2018, 12:15 #26
- Join Date
- Aug 2012
- Location
- Stella
- Age
- 46
- Posts
- 10,870
I prefer to transport and hang any carcass in the skin, then I spray or paint the oil onto the insides to prevent the crust forming. When the carcass has been skinned directly I cover all the meat with oil as soon as it hangs in the cold room. In general, venison does well with fruity tastes, spices and wine. We have found hat wine mixed with olive oil ripens the meat. That is why I add the wine from the start.
-
19-02-2018, 12:48 #27
- Join Date
- Jul 2015
- Age
- 43
- Posts
- 1,277
-
19-02-2018, 12:52 #28
- Join Date
- Apr 2010
- Location
- Roodepoort
- Age
- 35
- Posts
- 740
Re: Hunting/processing a Giraffe: suggestions/tips ?
Very interesting thread.. I know it is quite a mission to slaughter such a big animal but never thought of it in as much detail. For future reference, I will definitely first check with the capabilities of the hunting farm in question if I ever decide on hunting giraffe. Although I would ideally like to taste giraffe meat first before I invest in such an expensive hunt.
-
19-02-2018, 14:33 #29
- Join Date
- Aug 2012
- Location
- Stella
- Age
- 46
- Posts
- 10,870
Giraffe is an antelope. The meat is good but not for everyone - people scoff at the idea of eating giraffe. The biltong is really good too.
We had a regular laugh at school. My mom made delicious pastries for functions. A friend of her usually waited until only a few were left and then asked aloud across the room whether that was giraffe. The last few pastries went untouched.
-
19-02-2018, 15:12 #30
- Join Date
- Jul 2010
- Location
- Witbank
- Age
- 59
- Posts
- 4,126
Re: Hunting/processing a Giraffe: suggestions/tips ?
Bookmarks