Osgrow Kudu Meat
The Kudu lives on the plains and bushy hills of Africa and thrive on a diet of fruit, leaves and grass. When threatened they stand perfectly still, but if they do have to run they curl their tales up to expose their white bottoms to warn the rest of the herd. Stag Kudu have horns which can grow up to 1.5 meters in length, however the Does do not grow horns.
This breed of wild African antelope is culled under strict control. They are the second largest antelope with meat stronger in flavor than Venison. Kudu is often enhanced with the use of marinating to tenderise before cooking.
We supply both Trade and Residential customers. To request a copy of our full Price List please use the following links:
Wholesale
Customers
ordering
50kgs
or
more
(any
combination
of
Osgrow
meats)
please
click
here.
Retail
Customers
please
click
here.
Residential
Customers
can
purchase
pre-portioned
products
online
from
our
Home
Shopping
page
or
click
here
to
receive
a
copy
of
our
full
price
list.
For general enquires email sales@osgrow.com.
Kudu
Meat
Haunch
approx
2.5Kg
(4
x
400g
&
1
x
1.5Kg
Leg
Muscles)
Suitable
for:
Roast,
Grill
or
Griddle
Fillet
Steaks
2
x
approx
125g
Suitable
for:
Pan
Fry,
Grill,
Griddle,
Stir
Fry
or
BBQ
All
Pre-Portioned
Products
are
+/-
weights
quoted
and
may
be
supplied
fresh
or
frozen.
Please
ask
for
further
details
when
you
place
your
order.
Osgrow Kudu Recipes
Kudu
with
Pear
en
Coriander
Kudu with Pear en Coriander
Ingredients
(serves
4)
4
x
180g
Osgrow
Kudu
Steaks
1
x
faggot
of
Watercress
Potatoes
a
little
Olive
Oil
2dl
Brown
Stock
1
x
Onion
1
x
Carrot
Bouquet
Garni
2
tblsp
Flour
1
dessertspoon
Butter
3
x
stewing
Pears
Juice
of
half
a
Lemon
1
tsp
of
Honey
50g
of
Walnuts
Coriander
Method
Start
by
making
the
sauce.
First
coarsely
chop
the
peeled
onion
and
brown
it
in
some
butter.
Scatter
the
flour
in
the
pan
and
carefully
mix
and
moisten
with
the
brown
stock.
Do
not
forget
the
bouquet
garni
and
leave
the
sauce
to
reduce
for
half
an
hour.
Remove
the
bouquet
garni
and
stir
the
sauce.
Pass
through
a
sieve.
Finally
season
with
salt,
pepper
and
coriander.
While
keeping
the
sauce
warm,
stew
the
peeled
pears
in
some
honey.
Add
the
lemon
juice
to
the
pears
and
stew
gently
until
soft
over
a
low
heat.
In
the
meantime
take
50
grams
of
walnuts,
chop
them
finely
and
add
them
to
the
pear
compote.
Sprinkle
the
pan
with
some
olive
oil.
Let
the
kudu
steaks
brown
on
both
sides
for
3
minutes.
Cover
the
plates
with
sauce,
arrange
the
meat
on
it
and
garnish
with
watercress,
then
serve.