This Springbok Neck stew or potjie is great for a slow, winter simmer or around the camp fire. It is versatile, and can be adjusted as needed. Click here to purchase Springbok Neck
Raymond Blanc is one of our favourite chefs and this recipe is influenced by him. A very rich and luxurious Springbok shoulder with a red wine, juniper berries and chocolate sauce. This dish is best made the day...
Grilling meat in general is tricky, with venison it is particularly true as if overcooked, nobody likes well done venison. I think this is what puts most people off. To me, this make sit even easier to cook!...