Karoo Venison, by Albe Neethling, Annatjie Reynolds, Lynne Minaars

Karoo Venison, by Albe Neethling, Annatjie Reynolds, Lynne Minaars. Jonathan Ball Publishers. ISBN 9781919938684 / ISBN 978-1-919938-68-4

Karoo Venison, by Albe Neethling, Annatjie Reynolds, Lynne Minaars. Jonathan Ball Publishers. ISBN 9781919938684 / ISBN 978-1-919938-68-4

Don’t worry if you’ve never cooked with venison before, it’s made easy with Karoo Venison by Albe Neethling, Annatjie Reynolds and Lynne Minnaar.

Albé Neethling, Lynne Minnaar und Annatjie Reynolds  

The Great Karoo forms the second largest plateau region outside of Asia. This semi-arid area covers much of the central parts of South Africa. It is home to many indigenous animals like springbok, kudu, gemsbok, harte-bees, eland and wildebees. It is also the most sparsely populated section of the country. More than one town, at different stages of the development of South Africa, has laid claim to being the "capital of the Karoo". Today, however, there can be few who deny that Graaff-Reinet fills this role to perfection. Camdeboo Meat Processors Proprietary Limited, a public company with a number of game farmers and ostrich producers amongst its shareholders, is the biggest employer in the town and is also the country's largest exporter of game meat, accounting for about 80% of all such exports. Last year meat from over 55 000 game animals and 22 000 ostriches was exported by the company. There is a world of difference between game culled by registered, professional shooting teams, properly bled, hygienically treated in special mobile veld abattoirs and steadily cooled over 24 hours to just above 0° Celsius, to poorly hunted game left to lie for hours in the sun before being eventually cut up and summarily frozen. The latter meat, particularly if the animal has been first chased or wounded, is almost inedible. The former, if complemented by proper ageing, is in my humble opinion, the best meat in the world. As such, when Camdeboo was approached by Lynne, Annatjie and Albé to underwrite the funding of this wonderful book, we felt it was a project whose time had come, particularly as it coincided with a decision to launch Camdeboo venison in specially selected local stores. Eating venison is a marvellous experience. It tastes good, is good for you and the proceeds support the quiet conservation revolution in our country which has seen land under game grow exponentially by over 500 000 hectares of land per annum over the last ten years. The aggregate area currently amounts to approximately double the 6,2 million hectares covered by all the National and Provincial parks. Game farms with their varied revenue raising operations of trophy hunting, culling, live game capture and eco-tourism also employ many more people than equivalent domestic livestock farming operations with their foreign, introduced, environmentally unfriendly cattle, sheep and goats. I therefore commend this exceptional and comprehensive book to you, the very first of its kind. Not only because I hope it encourages you to use more venison in your cooking and all the positive effects this has, but because this book contains truly excellent, tried and trusted, foolproof recipes which you, your family, friends and guests will thoroughly enjoy.

P.H. Flack (Chairman Camdeboo Meat Processors Propriety Limited)

This is an excerpt from the cookbook: Karoo Venison, by Albe Neethling, Annatjie Reynolds, Lynne Minaars.

Title: Karoo Venison
Authors: Albe Neethling, Annatjie Reynolds, Lynne Minaars
Imprint: Sunbird Publishers
Publisher: Jonathan Ball Publishers
3rd edition. Johannesburg & Cape Town, South Africa 2011
ISBN 9781919938684 / ISBN 978-1-919938-68-4
Softcover, 21 x 30 cm, 200 pages, throughout b/w and colour illustrations

Neethling, Albe und Reynolds, Annatjie und Minaar, Lynne im Namibiana-Buchangebot

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