A trio of venison recipes from the heart of the Karoo
Daily Maverick | 15.09.2026 17:00
It was the Jerepigo jelly that caught my attention first. I could almost taste it, just at the thought of it. Then I saw the photograph. A shiny crimson sheen of fruity joy sitting on top of a loaf tin of kudu liver pâté. Halved grapes captured in it like amber. I had to have it.
