Kudu is often said to be the best tasting game meat in the world and there is plenty available running wild in South Africa. It makes an amazingly tasty meal when prepared and cooked correctly. Here are some ideas on how to cook it and make sure to note that we have links to more exact recipes down below. If you think Kudu is taste please click “like” above or leave a comment or recipe below.Kudu is a very lean meat making it a great fat-free meal if you are on a diet or feel like eating healthy. Kudu can be bought in the supermarket (mostly here in South Africa) and is sold in cuts like steak. Kudu is a very dry meat, so cooking it has to be done with some care or it can get tough and difficult to eat. Here are a couple of recommended ways to cook it.
Let it lay in yogurt for a couple of hours and then throw it on the braai (barbeque). Lay strips of bacon over the top to allow moisture to enter the meat. Since flavor mostly sits in the fats of meat, make sure that the bacon is not a super fatty variety and pass off the taste of pork to the dish and overwhelm the game taste. The yogurt will help take away some of the overpowering gamey flavors that put some people off and instead make the flavor softer. This is a good way to prepare the meal if children are eating with you. If you are in the bush, rub the steak with a little salt and pepper, cook it to a maximum of medium rare on an open flame, and enjoy. If you are looking for a full recipe with measurements, you can find that here.
An alternative to yogurt bath is marinating the steaks for a minimum of 24 hours in a wine based marine with all the spices your heart desires. Be careful not to overpower the flavor with too much garlic or salt. Some people say that you can marinate the meat in Coke with spices, but if you choose to do this, it will turn to ground beef if left in there for more than a couple hours.
Finally, Kudu is also great in a casserole-like dish to make a stew which is known as Römertopf. A Römertopf is a Dutch word for a type of clay pot used for cooking (see picture). Chop up winter vegetables like carrots and potatoes, and cut up the steak into bite-size pieces. Römertopf cooking keeps the nutrients and (importantly) the juices in the dish. This is a great warm wintertime alternative to the braai.