WHAT’S COOKING: A trio of venison recipes from the heart of the Karoo
While the hunting season winds down, get into the kitchen (or shuffle over to the braai) with these recipes from Annatjie Reynolds and Lynne Minnaar’s new book, Karoo Venison.
Annatjie Reynolds and Lynne Minnaar have compiled a book of venison recipes called 'Karoo Venison'. The book features a range of recipes for different types of venison, including kudu liver pâté with Jerepigo jelly, Karoo springbok with lambs’ tails, and gemsbok fillet with streaky bacon. The author was particularly drawn to the Jerepigo jelly recipe, describing it as "shiny crimson sheen of fruity joy" sitting atop a loaf tin of kudu liver pâté.
Another standout recipe is the Karoo springbok with lamb tails, which the author says is "beyond delicious". The gemsbok fillet with streaky bacon recipe involves marinating the fillet in soy sauce, olive oil, lemon juice and garlic for 12 hours, then wrapping it in streaky bacon and roasting it over moderate coals.
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