Safari skinners hung and skun the animal as soon as we arrived back at camp, where we quickly removed the tenderloins. Prior to marinading, we removed excess silver skin, but little prep is needed otherwise.
Place the trimmed whole tenderloin into a large stainless or non-aluminum pan for marinating. Combine the garlic, onion, splash of cooking oil, Worcestershire sauce, chutney, and seasonings. Use this mixture to coat the meat. Cover and allow to rest in the refrigerator for no less than 12 hours, or longer for those larger cuts.
For those poor souls who have never experienced Africa’s gem, Mrs. Balls’ Chutney, its main ingredients are water, sugar, vinegar, apricots, salt, and spices. Either get creative in the kitchen and whip up your own variation using jam or substitute another savory chutney. The acid in the chutney’s vinegar blend likely helps tenderize the meat.