Your all-in-one venison guide – from the veld to the table.
Karoo Venison is a true masterclass – taking you from the wide open veld, through breaking up the carcass, to the best cooking methods, marinades and mouthwatering sauces that will elevate the meat. With practical tips on cold and hot smoking, wet and dry brining, biltong, salami and sausage making, and the use of herbs and spices, Karoo Venison covers it all.
The book is divided into the different cuts, with each section offering a tempting selection of recipes – from timeless classics like venison pie, potjie, rolled rib, curry brawn and traditional
stuffed leg of springbok, to creative showstoppers such as carpaccio, bitterballen, venison tartare, oven-roasted saddle of springbok and leg of venison with anchovy cream, to name just a few.
The Karoo is generous. Let its finest gift – venison – take centre stage at your table in dishes that leave your guests wanting more.
ABOUT THE AUTHORS
Annatjie Reynolds is a wife, home economist, cookbook writer and game meat expert. She lives on the farm Nieuwefontein and offers courses on the processing and cooking of game meat. Annatjie is well-known in cooking circles.
Lynne and Annatjie Reynolds are good friends and at the time took on a game meat cookbook as a fundraising project for their children’s school. The books were never commercially available but were reprinted up to 6 times. And thus where the demand for the Karoo game meat book originated.
'Karoo Venison' is published by Jonathan Ball Publishers