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.

Annatjie Reynolds lives and breathes venison on her beloved Karoo farm, Nieuwefontein, near Richmond – and it shows in every recipe. Having spent most of her life mastering the art of venison and sharing that knowledge through her much loved venison cooking classes, her expertise finds its home in these pages. Annatjie and Lynne Minnaar, her friend and co-author, aim to make cooking venison accessible to everyone, and they are thrilled to share their passion with you.