Cooking Venison: A Modern Approach
“There is more to a kudu than biltong and dry wors.”
My journey with venison, or game meat in local parlance, began 40 years ago when I started hunting. I have always practiced “you eat what you shoot” as not to do so would somehow be dishonest. My first attempts were hampered by a lack of knowledge, as none of my family or friends were hunters. Vague word-of-mouth recipes resulted in overcooked, stringy and tough meat. But I persevered, and in my travels abroad, especially in Europe, I always ate the game meat option on the menu and asked questions.
“I have always practiced ‘you eat what you shoot’.”
The More Things Change, The More They Stay The Same
In the United Kingdom and in Europe game meat is highly valued and commands a premium. A recent search of prices in the UK revealed that the supermarket Tesco
