Annatjie Reynolds shared her experience of preparing game meat in the Karoo
South African farmer Annatjie Reynolds, who has lived on the Niewefontein farm near Richmond in the Northern Cape province since 1985, spoke about her experience of processing and preparing game meat. She co-authored the book Karoo Venison, dedicated to recipes and the use of game in everyday meals.
As Daily Maverick reports, Reynolds previously worked as a home economist at the now-closed Meat Board. There, she expanded her knowledge of animal carcasses, meat cuts, their uses, recipes and cooking demonstrations.
Books and courses on the farm
Reynolds’ collaboration with Lynn Minnaar began in 1999. At that time, together with other participants, they prepared the cookbook Karoo Family Favourites to raise funds for the needs of Union Prep school in Graaff-Reinet. The publication was reprinted approximately three or four times, and the game recipes attracted readers’ attention.
In 2003, Reynolds, Minnaar and their friend Albe Nötling decided to prepare the book Karoo Venison with new game recipes. The book was also reprinted several times. While promoting it, Reynolds held cooking demonstrations and later began offering courses on the farm.
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Cuts and cooking methods
Reynolds stresses that it is important to know the properties of each cut for cooking. Parts of the forequarter with a large amount of connective tissue, she says, require moist cooking methods. For lean mince, she advises using shoulders and the thick part of the leg, carefully removing tendons and connective tissue.
The farmer noted that she most enjoys preparing fynvleis, using it for bitterballen, pâtés, small pies and terrines. She named springbok as her favourite game meat, which her neighbour Andrew Conroy calls “the gold of the Karoo.”
Reynolds believes that the number of game meat consumers is growing as more home cooks take an interest in preparing it. She also believes that well-aged meat from an adult sheep is tastier than lamb, especially for roasts and stews.
