Venison is much healthier than most other meat as it is low in fat and cholesterol. Yet people stay clear because they have been told or remember it being a tough, dry meat with a strong gamey taste. Well, venison has come a long way and is now not only more accessible to consumers but tastier and a lot more tender. A book I found very helpful and informative in my quest to find out how to cook different cuts is Karoo Venison by Albe Neetling, Annatjie Reynolds and Lynne Minnaar. These three women live in Graaff Reinet and have had lots of experience cooking with game. The book is unfortunately out of print at the moment but is due to be back on the shelves next month. From the book I...
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