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  1. #1
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    Default Blue Wildebeest Meat

    I am going on my first Blue Wildebeest hunt at the end of this month to Tarkastad. Having never eaten Blue WB as table fare or biltong what would be your advice to do with the meat?.

    Fillets/rugstring for braai and the rest biltong and droewors or is the meat good for all table meat?

    Thanks,

    Wesley

  2. #2
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    Default Re: Blue Wildebeest Meat

    From what I've tasted, it's pretty good meat all-round. Friend shot a large bull not too long ago that was a bit "taai", but still great biltong and good meat. As with all animals, younger/less male animals provide more tender meat.

  3. #3
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    Default Re: Blue Wildebeest Meat

    Neck goes into potjie kos packets, with tail & shins etc...
    Outside Fillets (rugstring) gets treated with the biltong. Hang it for 2 days only. Same spice, same viniger, same everything. Treat it like an over-sized piece of biltong. Then after 2 days, remove it, and use as steak for braai'ing
    The 2 inner fillets behind the lungs makes the most phenomenal biltong or steak. I prefer them as biltong, and those 2 pieces I NEVER share. I also prefer them slightly on the wet side. Day 5 or 6 of hanging.
    Biltong and droewors for the rest. I normally ask the butcher to make me some braai wors as well. Only with about 2kg of the meat. With the bit of pork and fat etc... you get some nice wors out of it.

  4. #4
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    Default Re: Blue Wildebeest Meat

    Very nice eating, but not on par with kudu, gemsbok, eland or hartbees. Hang it in the skin in the coldroom for 7-10 days, and cover the inside of the carcass with (olive) oil to prevent it from drying out. I prefer to make minimum biltong because the loss is too great, but to each his own.

    Marinade for three days in the refrigarator (koelkas):
    - rub in with mustard powder,
    - make a mixture of 1/2 cup of olive oil and 1/4 cup of sweet red wine (rooi multana)

    Grill or braai over a hot fire. (Mods, please translate this: wildsvleis word self een stadium gaarder terwyl hy staan nadat jy hom van die kole af haal. Braai hom dus tot medium as jy gaar wil he, of tot rare as jy hom medium wil he.)

  5. #5
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    Default Re: Blue Wildebeest Meat

    Agree with all the posts above ... And my mouth is watering ...

    That said ... If it's a bull ... Biltong/dry wors/boerewors.

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