“A venison stew, prepared in the old-fashioned, frayed sort of way, requires nothing more than a soup plate and the appetite of a connoisseur,” comment by renowned author, poet and gourmet C Louis Leipoldt.
Venison is a rich and flavourful and very low fat. South African venison is generally meat from impala, kudu, eland, gemsbok, springbok, blesbok and wildhog.
Springbok contains 54% of the calories found in beef, has five times less saturated fat and 80% of the cholesterol) and it’s free of hormones and growth stimulants. In many areas, the culling of game helps to sustain conservation efforts and a bonus venison is very tasty, juicy and succulent, if it is prepared and cooked properly.
For a taste of some of today’s more trendy game dishes, Wickedfood Cooking School team went knocking on the door of some well known restaurants to get some inspiration for future cookery classes.
Woe of the most important tips we discovered is that venison should be served rare, not be dry and over-cooked as we are inclined to do so in South Africa. Serve it rather the European way, underdone and succulent.
Here are a few venison other recipes that the Wickedfood Cooking School team enjoyed tasting:
Wickedfood Cooking school runs cooking classes throughout the year at its purpose-built cooking studios. Classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.
Our classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these classes are a novel way of creating staff interaction or entertaining clients.