Oryx or Kudu Steak

1. 1Cut from wild antelope — oryx/gemsbok or kudu — not domestic beef
2. 2Very lean, dark, mineral-rich game meat
3. 3Cooked rare to medium-rare to avoid drying out
4. 4Seasoned simply with salt and pepper to let the game flavor lead
5. 5Pan-seared or grilled over coals (braai)

Braai / open-fire grilling or hot pan-searing

High dry heat builds a crust quickly without overcooking the lean interior

Cooking rare to medium-rare

Game is low in fat and turns dry and tough if cooked past medium

Resting the meat

Lets juices redistribute in lean meat that would otherwise lose moisture

Served

Sliced or whole steak on a plate

Temperature

hot

Portion

individual steak

Pairs with

pap (maize porridge) · roasted vegetables · fruit jelly · red wine

• Oryx → Kudu, springbok or other lean venisonadmissible

  Interchangeable game cuts with similar lean character

• Game antelope → Beefinadmissible

  Removes the lean, mineral game character that defines the dish

• Overcooking the lean meat until dry and tough
• Over-seasoning or masking the distinctive game flavor
• Skipping the rest, so juices run out on the plate
• Treating it like fatty beef and not adding fat for searing

A Southern African (notably Namibian) game-meat tradition rooted in hunting and the braai culture of the region.

Claimed by: Namibia

1. 1.Namibian and Southern African game-cuisine tradition
2. 2.braai culture

Confidence: high