Just put the boerie on the grid in a coil. Turn over using tongs once it's cooked for a few minutes and do the other side then serve immediately. Don't overcook or it gets dry. Take along a pen knife to cut off the end to "test" if it's done. Chefs prerogative... A slightly juicy sausage goes well on a roll with fried onion and tomato gravy. If the fire's too hot the sausage casing will split so a medium heat over the embers is best. You should be able to hold your hand in the heat just over the grid for around 5 seconds.
Ostrich steak is great and has very little fat. Sear for a minute or so on either side over a very hot fire then serve immediately. Kudu and springbok may be a bit gamier and tougher than you're used to but are good in a casserole. The seasoning I use for ostrich is a little tabasco and fresh lemon/lime juice and salt.