Up to the late 1890s, herds of thousands of springboks migrated through the Karoo, Namaqualand and the Kalahari in a quest to find grazing. In a Farmer’s Weekly of 1915 it was reported that a huge springbuck migration had taken place from Namaqualand, over the mountains, to the western coast. Thousands of buck drowned in the sea, and carcasses could be found along 48km of the coast line!

According to the author, Lawrence Green, a typical hunter’s breakfast consisted of fried springbuck liver and kidneys, followed by leg of springbok, cold bustard, hot coffee with goat milk, coarse meal cookies, springbok biltong, wild honey, tomatoes and lettuce leaves – a whole buck mouthful!

Game is usually flavoured with coriander, mace, pimento, cloves, nutmeg, pepper corns, salt, sugar and vinegar. The meat is versatile, healthy, tasty, and one can change any cut into a juicy, tender and tasty dish. It is a good alternative to red meat, contains little fat, cholesterol and kilojoules and loads of good proteins (Anél Potgieter, Rapport Beleef, 3 May 2015)