Venison is the term used to describe the meat from any wild antelope or deer. At Karoo Gold we source wild cropped animals that may range in size from a blesbok to an eland. They are all good to eat. Venison loin should never be tough, smell or taste strongly gamey or be excessively bloody. It is fast to prepare and cook, and delicious to eat.
Venison loin is perfect to make into tender, tasty schnitzels. Slice the loin into medallions about 2 cm thick. Turn them on their sides and beat with a mallet until they are about half that thickness. Season with salt and pepper and perhaps a dusting of flour then fry in a very hot skillet with peanut oil and butter. Do not overcook. Serve hot from the pan with skinny sweet potato fries and a green salad.
