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Kudu hope for a yummier steak than this?

Kudu should be everywhere. As should springbok. The meat of these two magnificent wild beasts is superb to eat, low in fat, high in protein and tender. Both meats take to sweetness and spice, and can stand up to pungent flavours such as a good, stinky blue cheese of the kind that is quite liable to crawl on to the plate of its own accord if you’ve left it to mature for long enough.

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Save the South African ostrich industry: eat ostrich!

Pity the poor ostrich. Not the prettiest of old birds to begin with, let’s be honest. The only beautiful thing about you is your feathers, and they pluck them off you to sell to rich Frenchwomen, drag queens, Rio carnival dancers and Lady Gaga. To a human kid, you’re a horse with feathers. You think ‘those kids are biltong’ but mommy and daddy are watching, so you make it look less obvious that you’re trying to throw them off.

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