How to Use the Whole Springbok Once You Have Slaughtered it, Nothing Wasted!

When a Springbok is slaughtered, all the different parts of the animal can be used in various ways, here are some examples with a few exciting recipes for you to try:

The Meat:

The Springbok’s meat is lean and flavourful, and is commonly used for making biltong, one of the most popular South African dried meat snacks. The meat can also be used in stews, pies, and other dishes.

Springbok Biltong Recipe

Ingredients:

1 kg Springbok meat, sliced into strips
250 ml malt vinegar
125 ml Worcestershire sauce
1 tsp coarse salt
1 tsp ground black pepper
1 tsp ground coriander
1 tsp brown sugar
1 tsp bicarbonate of soda
Biltong spice, to taste

Instructions:

In a large bowl, mix together the malt vinegar, Worcestershire sauce, coarse salt, black pepper, coriander, brown sugar, bicarbonate of soda, and biltong spice.
Add the Springbok strips to the marinade, making sure that all the meat is well coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
Preheat your biltong maker or dehydrator according to the manufacturer’s instructions.
Remove the Springbok strips from the marinade and pat them dry with paper towels.
Hang the Springbok strips in the biltong maker or dehydrator, making sure that there is space between each strip to allow for air circulation.
Dry the Springbok biltong for 2-5 days, depending on your desired level of dryness. The biltong should be firm and slightly chewy, but not completely dry or brittle.
Once the biltong is ready, remove it from the biltong maker or dehydrator and slice it into thin strips.
Store the Springbok biltong in an airtight container at room temperature for up to a few weeks, or in the fridge for longer storage.

Enjoy your delicious Springbok biltong as a snack or as part of a charcuterie board!

Springbok Pie Recipe:

Ingredients:

1 kg Springbok meat, diced
250g Streaky Bacon, diced
2 tbsp olive oil
2 onions, chopped
4 garlic cloves, minced
2 carrots, chopped
2 celery stalks, chopped
2 tbsp flour
500 ml beef stock
2 tbsp tomato paste
2 bay leaves
1 tsp dried thyme
Salt and pepper, to taste
500 g puff pastry
1 egg, beaten

Instructions:

Preheat the oven to 180°C.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced Springbok meat and bacon, cook until browned on all sides, about 5 minutes. Remove the meat from the pot and set aside.
Add the onions and garlic to the pot and cook until softened, about 5 minutes. Add the carrots and celery and cook for another 5 minutes.
Add the flour to the pot and stir to combine. Cook for 2-3 minutes, stirring constantly.
Slowly pour in the beef stock, stirring constantly to prevent lumps from forming. Add the tomato paste, bay leaves, thyme, salt, and pepper. Stir to combine.
Return the Springbok meat to the pot and bring the mixture to a simmer. Cover the pot and transfer it to the oven. Bake for 1 hour.
Remove the pot from the oven and let it cool slightly. Remove the bay leaves.
Roll out the puff pastry on a floured surface to about 3mm thickness. Cut it into a circle that is slightly larger than the top of your pie dish.
Pour the Springbok mixture into a pie dish. Carefully place the puff pastry on top of the mixture, tucking in the edges to seal the pie. Brush the beaten egg over the top of the pastry.
Return the pie to the oven and bake for another 30 minutes, or until the pastry is golden brown and puffed up.
Remove the pie from the oven and let it cool for a few minutes before serving.

Enjoy your delicious Springbok pie!

The Organs:

The organs of the Springbok, such as the liver, heart, and kidneys, can be used in dishes like liver pâté or braised kidneys.

Springbok Liver Pâté Recipe

Springbok liver pâté is a delicious and nutritious spread that can be enjoyed on crackers, bread, or as a dip for vegetables. Here’s a recipe to make your own Springbok liver pâté at home.

Ingredients:

500g Springbok liver
1/2 cup butter
1/2 cup cream
1/4 cup brandy
1 onion, chopped
2 garlic cloves, minced
1/2 teaspoon dried thyme
Salt and pepper to taste

Instructions:

Rinse the Springbok liver and pat dry. Cut the liver into small pieces.
In a large skillet over medium heat, melt the butter. Add the chopped onion and garlic and cook until the onion is translucent.
Add the Springbok liver to the skillet and cook until it is browned on the outside but still pink on the inside.
Remove the skillet from heat and add the brandy. Be careful as the alcohol may cause the mixture to flame up.
Let the mixture cool for a few minutes before transferring it to a food processor.
Add the cream, thyme, salt, and pepper to the food processor and blend until the mixture is smooth.
Pour the mixture into a container and cover with plastic wrap. Refrigerate for at least 2 hours, or until the pâté has set.

Serve chilled with crackers, bread, or vegetables.

Tips:

Springbok liver can be quite strong in flavour, so you may want to soak it in milk for a few hours before cooking to help mellow out the taste.
If you prefer a smoother texture, strain the mixture through a fine-mesh sieve before refrigerating.
Pâté can be stored in the refrigerator for up to a week or frozen for up to 3 months.

The Bones:

The bones of the Springbok can be used to make a rich and flavourful bone broth. Bone broth contains important, essential minerals, including calcium, phosphorus, magnesium, and potassium. This helps to support your metabolism, maintain healthy bones, and keep your nerves functioning properly.

Springbok Bone Broth Recipe

Ingredients:

2 kg Springbok bones (marrow bones, joint bones, etc.)
2 onions, chopped
2 carrots, chopped
2 celery stalks, chopped
4 garlic cloves, crushed
2 bay leaves
1 tbsp black peppercorns
3 liters water
Salt, to taste

Instructions:

Preheat your oven to 200°C.
Arrange the Springbok bones on a baking sheet and roast them in the oven for 30-45 minutes, or until they are golden brown and fragrant.
In a large stockpot, combine the roasted bones, onions, carrots, celery, garlic, bay leaves, and black peppercorns.
Pour the water into the pot and bring it to a boil over high heat. Skim off any foam or impurities that rise to the surface.
Reduce the heat to low and let the broth simmer for at least 8-10 hours, or up to 24 hours if possible. The longer the broth simmers, the richer and more flavourful it will be.
Strain the broth through a fine-mesh strainer into a large bowl or pot. Discard the solids.
Season the broth with salt to taste.
Allow the broth to cool, then store it in an airtight container in the fridge for up to 1 week, or in the freezer for up to 3 months.

Use your Springbok bone broth as a base for soups, stews, or other dishes, or simply enjoy it as a nutritious and flavourful beverage on its own.

The Fat

The Springbok’s fat can be rendered and used for cooking or making soap. Soap making is a popular hobby, and many people enjoy making their own soap at home. One of the ingredients that can be used in soap making is animal fat.

If you’re looking for a unique and sustainable source of animal fat, consider rendering Springbok fat, here’s how to do it:

What is Rendering?

Rendering is the process of melting down animal fat to remove any impurities and separate the fat from any other parts of the animal. The result is a pure fat that can be used for cooking or making soap.

Step 1: Obtain the Fat

To render Springbok fat, you’ll need to obtain the fat from a Springbok. If you’re not a hunter, you can often buy Springbok meat or fat from specialty meat suppliers. The fat will usually be sold in chunks or strips, which you’ll need to cut into smaller pieces for rendering.

Step 2: Prepare the Fat

Before rendering the fat, it’s important to remove any excess meat or tissue. This can be done by cutting the fat into small pieces and trimming away any unwanted bits. You’ll also want to weigh the fat to ensure that you have the correct amount for your soap recipe.

Step 3: Melt the Fat

To begin the rendering process, place the prepared fat into a large pot or Dutch oven. Heat the fat over low to medium heat, stirring occasionally to prevent it from burning. As the fat melts, you’ll notice that it becomes more liquid, and any remaining meat or tissue will rise to the surface.

Step 4: Strain the Fat

Once the fat has melted, it’s time to strain out any impurities. Line a strainer with cheesecloth or a fine-mesh sieve and place it over a clean pot or container. Pour the melted fat through the strainer, allowing any impurities to be caught in the cheesecloth or sieve.

Step 5: Cool and Store the Fat

After straining the fat, allow it to cool to room temperature. Once it has cooled, you can transfer it to an airtight container for storage. Springbok fat can be stored in the refrigerator or freezer for several months.

Step 6: Use the Fat in Soap Making

Now that you have rendered Springbok fat, you can use it in your soap making recipe. It’s important to remember that animal fats can have a strong odour, so you may want to use essential oils or fragrance oils to mask any unwanted smells. Springbok fat can also be combined with other oils, such as coconut or olive oil, to create a unique and nourishing soap.

In Conclusion

Rendering Springbok fat for soap making is a simple process that can result in a unique and sustainable source of animal fat. By following these steps, you can produce a pure fat that can be used in soap making or cooking.

Not only is rendering Springbok fat a way to repurpose a by-product of hunting or meat consumption, but it can also result in a high-quality and natural soap.

The Intestines

The Springbok’s intestines can be cleaned and used as casings for sausage-making.

The Hide

The Springbok’s hide can be tanned and used for leather goods, such as bags, shoes, and jackets.

The Horns

The Springbok’s horns are often used as decoration or as handles for knives and other tools.

Overall, the Springbok is a versatile animal, and every part of it can be used in some way. However, it’s important to handle and prepare the different parts of the animal properly to ensure safety and quality.

Are you looking for your next hunting destination?

The quantity of farms on the F2H platform are increasing on a daily basis, by next week you will even have more hunting opportunities to choose from. F2H is passionate about connecting South African farmers who offer affordable biltong hunting on their farms with South African hunters who are passionate about biltong hunting in South Africa. F2H (Farmer 2 Hunter) is a no commission, review web-based platform, that facilitates a mutually beneficial introduction of Farmers to like-minded Hunters. F2H bridging the gap between the Hunters and the Farmers. Please follow us on social media or visit us at www.f2h.co.za

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