Here’s a quick & simple recipe for warthog by Zimbabwean chef/mom Eva 🙂

0.5kg – 1kg of venison loin 1 tablespoon olive oil 2 tablespoons butter 1 shallot, minced 1 shot of single malt Scotch whisky 1 teaspoon of coarse ground mustard ½ cup beef/game stock ¼ cup heavy cream Salt and pepper, to taste Take venison out of the refrigerator at least an hour prior to cooking.

Here’s a quick video for an easy recipe for a delicious and satisfying KUDU stew using just a few simple ingredients!

Hot summer nights need SWEET & STICKY CROCODILE RIBS! Ingredients For the marmalade glaze 1 cup orange juice 4 teaspoons lemon juice 1 cup orange marmalade pinch of salt pinch of white pepper 1 stick unsalted butter For the ribs 1kg crocodile ribs 1 cup orange juice 1/3 cup lime juice 1/3 cup lemon juice 2 tablespoons olive oil 5 cloves garlic, chopped finely 2 sprigs thyme,

Use pineapple juice, mustard, garlic & salt as the basis for your marinade. Add honey for extra sweetness, worcester sauce, lemon juice, oil if you like. Let your BUSHPIG ribs marinade in the mixture if you have time. Else, paint on thickly while braaiing or in the oven. DELICIOUS!

Porcupine is probably ones of the tastiest meats we sell. Family of pork, it’s very soft and has a rich, wildness to it that’s hard to compare to anything but to say it’s one of our top-sellers. West African cooks like to smoke it first (they say it tastes like smoked salmon) before making a

WILDEBEEST WEEKEND stew recipe! Get your stew on Black Friday special R56.70 until Monday, or sold in quarters of around 20-25kg each R55/kg! Call or Whatsapp 067 101 2672  INGREDIENTS: 4 tablespoons plain flour sea salt and freshly ground black pepper 800g stewing venison or beef, cut into 2cm chunks olive oil 2 onions, peeled

BRAAI – DAY TIPS Let your meat lie in sauce that’s sour, salty, sweet and oily, then braai over medium hot coals until pink. Try some lemon juice/coke, Worcester sauce/salt, sugar and oil. Let your meat lie in the sauce for a few hours to overnight, if possible.