The flesh of the caribboo, a smaller animal, rarely exceeding 400 lbs., is less palatable than moose venison. Nor is the flesh of the red or Virginian deer much better, although the venison dried is very good.
Venison is not ‘meat’ in the parlance of the backwoodsman; that term, as Sam Slick tells us, is reserved par excellence for pork; and he is frequently too indolent or too much occupied otherwise, to hunt, although deer tracks may be seen in every direction around the scene of his daily rail-splitting operations. He considers it cheaper to buy venison of the Indians, when there are any Indians in the locality. But venison has some solid value even in those parts, and if salted and smoked, would be entitled to a place among the articles of household thrift.
Of the Arctic quadrupeds, the reindeer (Cervus tarandus) is most valuable, its flesh being juicy, nutritious, and well-flavoured, and easy of digestion. They abound in Greenland, and are tolerably numerous in Melville Island.
In Sweden, roast reindeer steaks and game are dressed in a manner preferable to that which prevails with us. The flesh is first perforated, and little bits of lard inserted; and, after being baked in an oven, it is served in a quantity of white sauce.
The flesh of the young giraffe is said to be good eating. The Hottentots hunt the animal principally on account of its marrow, which, as a delicacy, they set a high value on.
The Hottentots have a curious mode of cooking their antelope venison, which renders it, however, exceedingly palatable. After stewing the meat in a very small quantity of water, they take it out of the pot and pound it between two stones until reduced to the consistency of pap, when they mix it with a considerable quantity of sheep’s fat, and then stew it for a short time longer. This is an excellent way of preparing dry flesh of any kind.
‘On one occasion’ (says Lieut. Moodie), ‘after I had taken out my share of this mess, the Hottentots added a larger quantity of fat to it to please their own palates; and one of them ate so heartily of the greasy mixture, that he became seriously unwell, but recovered by chewing dry roots of the sweet-scented flag (Calamus aromaticus). This plant is very much used by the Dutch for stomach complaints, and they generally cultivate some of it in wet places in their gardens.’
The eland of Africa (Boselaphus Oreas) is the largest of the antelope tribe, its size being indicated by its generic name. The bulls attain to the height of nineteen hands at the shoulder, and frequently exceed 1,000 lbs. in weight. It fattens readily on the most meagre herbage of the desert, and to the delicious, tender, juicy, and wholesome nature of its flesh every hunter will bear witness, who has regaled himself on the steaks broiled in the homely style of South African cookery, with some of the usual condiments or spices to give them an unnatural relish. The flesh has a peculiar sweetness, and is tender and fit for use the moment the animal is killed.
It is hunted with avidity, on account of the delicacy of its flesh, but is very rarely found within the limits of the Cape Colony, having been driven beyond the Orange River by the progress of colonization.
The hartebeest, an antelope of the size of the Scotch red deer, though now rather rare, is much prized by the African sportsman. It is also called caama by the Dutch farmers, and is a favourite object of pursuit with both natives and colonists. The flesh is rather dry, but of a fine grain, more nearly resembling the beef of the ox than that of any other antelope, except, perhaps, the so-called eland or elk of the colonists (A. oreas, Pallas), and it has a high game flavour which makes it universally esteemed.