- LOW IN FAT
- LOW IN KILOJOULES
- LOW IN CHOLESTEROL
- RICH IN PROTEIN
The Venison Story
Game animals being a South African heritage are readily found across South Africa. Game meat is delicious, flavourful and tasty and low in fat providing a healthier option. Our meat is generally derived from Kudu, Springbok, Gemsbok, Blesbok, Wildebeest, Impala and Eland. We invite you to enjoy a ‘Walk on the Wild Side’. Our state-of-the-art meat processing facility is situated in the small town of Citrusdal, Western Cape, and provides employment to the surrounding communities who are passionate about providing the highest quality meat products for your table. This facility adheres to the strictest of international standards to ultimately provide you with the safest, healthiest product.
- Springbok
- blesbok
- Kudu
- Impala
- Gemsbok
- Wildebeest
- eland
VENISON FILLET
COOKING INSTRUCTIONS:
*(guideline only)
Pan Grilled: Brush the fillets both sides with Olive Oil. Heat the pan
until smoking hot and grill the meat, turning occasionally. Venison is best served rare.
Braai: Brush fillets with Olive Oil, Place on braai grid over moderately
hot coals and braai turning the meat occasionally. Venison is best served rare.
Venison Steak
COOKING INSTRUCTIONS:
(*guideline only)
Pan Grilled: Brush the fillets both sides with Olive Oil. Heat the pan
until smoking hot and grill the meat, turning occasionally. Venison is best served rare.
Braai: Brush fillets with Olive Oil, Place on braai grid over moderately
hot coals and braai turning the meat occasionally. Venison is best served rare.
Venison gourmet burgerS
Venison burger patties with a mild, meaty aroma of BBQ, garlic & onion
COOKING INSTRUCTIONS:
(*guideline only)
Add a little Olive Oil to a large pan. Fry the Venison Burger Patties until medium
on the inside and browned on the outside.
Venison GOULASH
COOKING INSTRUCTIONS:
(*guideline only)
Preheat oven to 180°C. Place Venison Goulash in a casserole dish with
stock and desired vegetables. Cover with foil and cook for about 2 hours until tender. Serve as desired.
Venison MINCE
COOKING INSTRUCTIONS:
(*guideline only)
Heat some Olive Oil in a medium pot. Cook some onions and garlic for a few minutes. Add the Venison Mince and cook until browned. Add tomatoes, beef stock and seasoning and simmer for 10 minutes, serve as desired.
Venison BBQ KEBABS
BARBEQUE MARINATED VENISON KEBABS
COOKING INSTRUCTIONS:
(*guideline only)
Place the kebabs on a braai grid over moderately hot coals and cook,
turning occasionally. Venison is best served rare.
Venison WORs
WITH BLACK PEPPER, CLOVES & CORIANDER
COOKING INSTRUCTIONS:
(*guideline only)
Pan Fry:Add a little Olive Oil to a large pan. Fry the wors until medium on the inside
and browned on the outside.
Braai: Place on the braai grid over moderately hot coals and braai, turning the wors ocassionally.
WHY CHOOSE OSTRICH AND VENISON MEAT?
Not only is ostrich and venison meat healthier, it has many nutritional advantages over many other types of meat. Although ostrich and venison is classified as red meat, it has a very low fat content which is similar to the white meat category.
We have a state of the art meat-processing plant where different ostrich and venison meat products are manufactured. Our facility adheres to the strictest of international standards to ultimately provide the customer with the safest, healthiest products.
- LOW IN FAT
- LOW IN KILOJOULES
- LOW IN CHOLESTEROL
- RICH IN PROTEIN
- RICH IN IRON
| TYPE OF MEAT | PROTEIN (%) | FAT (g) | CALORIES (kCAL) | IRON (mg) | CHOLESTEROL (mg) |
|---|---|---|---|---|---|
| Ostrich | 26.9 | 3.0 | 142 | 3.2 | 81 |
| Venison | 30 | 3.2 | 158 | 4.5 | 112 |
| Beef | 28.1 | 10.5 | 209 | 3.0 | 83 |
| Veal | 33.9 | 9.4 | 225 | 1.2 | 124 |
| Pork | 29.3 | 15.2 | 256 | 1.1 | 91 |
| Chicken | 28.9 | 7.4 | 190 | 1.2 | 89 |
| Turkey | 29.36 | 5.0 | 170 | 1.8 | 76 |
| Lamb | 30.4 | 9.4 | 215 | 1.2 | 95 |
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