Tradition
The healthy way of live
Venison – the meat of wild game such as kudu, springbok, impala and other antelope – has long been a favourite in South African kitchens and around the campfire. Unlike mass-produced meats, venison comes directly from nature, offering a lean, flavourful, and truly sustainable protein source.
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Lean & Low
in Fat
Venison contains significantly less fat than beef or lamb, making it a heart-friendly option.
High in Protein & Rich In Nutrients
Packed with protein, venison helps build and repair muscle – perfect for an active lifestyle. Naturally high in iron, zinc, and B-vitamins, venison supports healthy energy levels and immunity.
Free from Growth Hormones & Antibiotics
Wild venison grows naturally in the veld, giving you clean meat straight from nature.
Ouma gave us some tips working with venison meat
Don’t Overcook
Lean venison dries out quickly. Steaks should be served medium-rare to medium for the best taste.
Marinate for Tenderness
A good marinade with olive oil, herbs, wine, or vinegar helps keep the meat juicy and flavourful.
Should be cooked slowly
Shoulders, shanks, and neck pieces become melt-in-the-mouth tender when cooked slowly in stews or potjies.
Pairing Flavours
Venison pairs beautifully with earthy flavours (mushrooms, root vegetables) and bold spices (juniper, cloves, pepper).
Fat = Strong Flavour
Venison fat can have a strong, gamey taste. Trim off excess fat if you prefer a milder flavour.
Never cook it in water
Rather cook it in wine, beer, soda, fruit juices or ginger.
Did you know?
Venison has less fat and fewer calories than beef, pork, or lamb – yet it’s packed with protein.
A single serving of venison provides more iron than chicken or beef, helping fight fatigue.
Game animals feed naturally in the veld, making venison a sustainable and eco-friendly choice.
Venison bones make a rich, flavourful stock – nothing goes to waste.
Some amazing dishes you can cook
The book is full of wonderful ideas
Stock also available at the following companies
