Buzz
While Ernest Hemingway is famously known for his drinking escapades rather than his culinary preferences, he had a lesser-known passion for hunting, preparing, and feasting on large game when he wasn’t engaging in bar fights or crafting the most authentic sentences he could conceive.
During a three-month hunting expedition in Kenya and Tanzania in 1933, Hemingway gathered material for his novel
In The Hemingway Cookbook, Craig Boreth reveals Hemingway’s unique recipe for lion fillet. Hemingway humorously simplifies the hardest step (“First, acquire your lion”) but delves into meticulous details about breading and seasoning. True to his love for cocktails, he even suggests a citrus garnish to elevate the flavor of this exotic Serengeti steak.
Looking back, it’s no surprise that Hemingway’s approach to cooking mirrored his writing style: straightforward, uncomplicated, and undeniably meat-centric.
Ernest Hemingway’s Fillet of LionFrom The Hemingway Cookbook by Craig Boreth
"Begin by acquiring your lion. Remove the skin and extract the two tenderloin strips located on either side of the spine. Hang these in a tree overnight, ensuring they are out of reach of hyenas and wrapped in cheesecloth to protect them from blowflies. "The next day, whether for breakfast, lunch, or dinner, slice the tenderloin into small steaks of your preferred thickness. If you’re lucky enough to have eggs—often provided by locals who own chickens and for whom you’ve hunted the lion—dip the steaks in seasoned, beaten eggs, then coat them with cornmeal, cracker crumbs, or breadcrumbs. Grill the steaks over an open flame. "If eggs are unavailable, simply grill the steaks after generously seasoning them with salt and pepper. Baste them with eland fat lard to enhance the flavor, being careful not to over-salt and overpower the meat’s natural taste. "If you happen to have lemon or sour orange in camp, serve a half with each lion steak portion for a refreshing touch."
