Who uses Venison fat and what do you use it for.

[Ds J]

Never minded having to chew a little bit, detest veal and the best meat is that stringy meat by stomach, the Afrikaans people called it fliece. I think the English equivalent is flank and plate. I would swop all the steak types for "fliece- flank" and ribs.

Vlies = membrane

Lies = flank (according to the dictionary )

[dammitgriff]

I respect your opinion, treeman, but I love them swines from the pines and barbecue pork-pig sammiches…hey, I’ve even got my tombstone all picked out, too!

[janfred]

My father called them lieslappe. It's like ribs without the bone. I like it almost as much as lamb loin chops on the braai.

I still prefer steak though. Nice marbled ribeye top of the list. Rump or sirloin next.

We have a butcher close by that gets their meat from Botswana and Namibia. Best wors in SA.

Best ribeye I have ever had came from Spar in Piketberg. Seared medium rare on a hot fire with just enough salt.

Best venison in a restaurant setting was from Lothar's Steakhouse in Walvisbay. No shortage of kudu, gemsbok, impala to name a few. Cooked to your taste. My only regret is that I could not eat more.

[treeman]

I respect your opinion, treeman, but I love them swines from the pines and barbecue pork-pig sammiches…hey, I’ve even got my tombstone all picked out, too!

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I did say domestic pigs, those obscene pink things.
Just got home now 02:49, been hunting pigs - got 4 including one of the biggest boars I have seen.
fkn tired- off to bed, up in 3 hours to take pigs to cooler room.

[treeman]

Vlies = membrane

Lies = flank (according to the dictionary )

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ya that Lies, have not heard that word since Oupa died in 87

[treeman]

I have just recently 30/40 days ago rediscovered my fathers ways. Salt and black pepper on meat - thats all., just salt and pepper.

That course salt ? kosher ? and rough ground pepper.

[griffin]

I respect your opinion, treeman, but I love them swines from the pines and barbecue pork-pig sammiches…hey, I’ve even got my tombstone all picked out, too!

Love that Griff, also love the I love bacon & guns poster.


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[Sean KZN]

I have just recently 30/40 days ago rediscovered my fathers ways. Salt and black pepper on meat - thats all., just salt and pepper.

That course salt ? kosher ? and rough ground pepper.

Now that you mention it, the first army camp I did was in Pongola, Sept 1986. The most memorable wild experience I've had to date, foot patrols in pristine country, rivers streams and valleys, crystal clear water, lots of game and amazing scenery.
Late one afternoon we were dropped off to do a night patrol on Swazi border, just a section and we had not walked far before we chanced upon the tail end of a cattle auction.
Farmers were friendly, extremely. They invited us for a beer and some meat.
Supply of both was unlimited, the only rule was if you took a cold beer out of the ice, replace it with a warm one, nobody drank warm beer.
The meat was excellent, good hardwood charcoal, always cooked rare and nothing but salt and black pepper.
Bread etc. was forbidden and not necessary.
It was delicious, beer and meat with good company. We never did walk that patrol, drunk and full we slept right there. Many an unhappy farmers wife the next morning.
Since then, that's the way I like to eat steak, rare, salt, black pepper, nothing else.