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Tenderloin is one of the maximum sought-after cuts from any recreation animal. When the loin comes from an old or rutting bull, however, some extra steps can make the distinction among a super and difficult meal.
Such was the case after harvesting an elderly "Dagga Boy" Cape buffalo in Africa. While a few might turn up their noses after seeing the scarred, haggard old-timer, our camp cooks taught us how to turn that meat right into a professional pride. This recipe works as nicely on Cape buffalo because it does on a mature rutting whitetail or any other number of recreation animals.
Prep Time: 5-10 mins
Marinade Time: 12-24 hours, relying on the scale of the loin
Cook Time: Varies
Serves: A looking camp
1 tenderloin from Cape buffalo or some other massive wild sport animal
three-four cloves of garlic, finely minced Small onion, finely diced
2 tablespoons of Worcestershire sauce
three tablespoons of Mrs. Balls’ Chutney or different sweet/savory chutney
1 teaspoon of paprika
Freshly ground salt and pepper
Safari skinners hung and skun the animal as soon as we arrived returned at camp, in which we quickly eliminated the tenderloins. Prior to marinading, we removed extra silver pores and skin, but little prep is needed otherwise.
Place the trimmed entire tenderloin right into a large stainless or non-aluminum pan for marinating. Combine the garlic, onion, splash of cooking oil, Worcestershire sauce, chutney, and seasonings. Use this aggregate to coat the meat. Cover and allow to relaxation within the fridge for no much less than 12 hours, or longer for the ones large cuts.
For the ones negative souls who have in no way skilled Africa’s gem, Mrs. Balls’ Chutney, its main ingredients are water, sugar, vinegar, apricots, salt, and spices. Either get creative inside the kitchen and whip up your own variant using jam or alternative any other savory chutney. The acid in the chutney’s vinegar combo likely facilitates tenderize the meat.