YOU CAN cook your springbuck venison in camp where the carcass has not been hung (except perhaps for a day or two) and your facilities are basic. If you hang the meat in a tree during the night so that it gets really cold right through to the bone, then wrap it in a blanket to insulate it during the day and keep it in the shade, it will last for days without refrigeration in winter.
Springbuck liver is of the very finest, but, like all liver, it is best when at its freshest. When I lived in South West Africa, once we had shot the first one or two springbuck, we’d head straight for the river bed where we built a - fire and ate the livers on the spot. The fresher the better, and remember,
