By: André van der Merwe (Manager: Branch and Shooting Affairs)
The ordinary waterbuck (Kobus ellipsiprymnus) occurs in a vertical strip ranging from south of the horn of Africa, Kenia, Tanzania, Mozambique and South Africa, and towards the west in the Caprivi Strip of Namibia, and in southern Zimbabwe, the Limpopo Province of South Africa and western Botswana. The ordinary waterbuck is characterised by a white elliptical ring on the rump, which gave it its descriptive Afrikaans name of kringgat.
Table of Contents
To eat or not to eat
Many hunters regard the kringgat waterbuck as a trophy animal (only the bull has horns) and it is seldom hunted for its meat. Over many years, several reasons have been given for the views that waterbuck meat is inedible, i.e., the meat smells offensive and nothing can be done about it.
Experienced hunters have discovered that it is the skin and hair of the Waterbuck that give off an unpleasant oily smell which affects the meat. As long as you ensure that the outside of the skin and hair do not come into contact with the meat during the skinning process, the meat is indeed edible and even tasty.
Personal experience
During the winter of 2011, I shot a young waterbuck cow near Stockpoort in Limpopo province. It was a heart shot from the front. The buck ran for about 50m and was dead by the time I reached her. It was my first waterbuck and I wanted to be extra careful when skinning it. I stood by and assisted during the entire process. The two workers first washed their hands in mild soapy water. One worker only held the outside of the skin (he never touched the meat) while the other worker proceeded with the skinning without touching the outside of the skin. If any accidental touching of the skin occurred, he rinsed his hands off in the soapy water before proceeding. We washed our hands thoroughly again before carrying the carcass into the cool room.
My family and I used most of this meat for tasty main dishes and braaivleis. Although my wife enjoys game meat, she is sensitive to any `wild’ taste. She particularly enjoys the waterbuck meat, which is comparable to the meat of a kudu cow, our staple meat dish.
Gregor Woods
In Man MAGNUM of April 2000, Gregor Woods wrote about a trophy waterbuck bull when he followed a similar skinning process. However, he went even further and cut off the legs at the knees (to get rid of the glands) immediately after the buck had died. He had a good result and enjoyed the meat.
Take personal care with your waterbuck meat
Waterbuck must be treated with extra care during the skinning and handling of the carcass to ensure edible meat. If hunters want to use the meat of waterbuck, do not assume that your regular skinner will know how to deal with it. Because there are so many misunderstandings about waterbuck meat, few skinners know how to handle it properly. Supervise the skinning of your waterbuck personally and follow the rules explained above.
The standard principle for all types of meat is that the meat of younger animals is tastier than older animals, especially older male animals. Yes, you can use the meat of the trophy waterbuck bull if you follow the tips given by Gregor Woods.
Futher you knowledge
Also read the article Game Meat – The quality of the meat rests with the hunter in further you knowledge on game meat.
If you are interested in learing about game meat safety, SA Hunters offer a game meat safety course for members
About the author
André van der Merwe is a dedicated consumptive hunter who has nurtured his passion for hunting over the past 60 years. During the last three decades, he competed regularly in hunting rifle and field shooting competitions. In 2006, he joined SA Hunters as the Manager, Branch and Shooting Affairs, to support the association’s 83 branch committees. As secretary of the shooting committee, he coordinates shooting activities at branch, regional, and national levels, and promotes and stimulates sport shooting. His commitment to mentoring the next generation of firearm owners, shottists, hunters, and custodians of our natural and cultural heritage is at the heart of his legacy. Read André’s biography here.
