SUSTAINABLE MEATS
Chef Rachel Botes is on a mission to make venison a culinary star
Botes wants to go back to a time when customers knew where their food came from
Carlton Café Delicious in Menlyn, Pretoria, closed recently and the woman responsible for creating its magic, Rachel Botes, is embarking on a new journey to win people over to eating more venison. She says it is the cleanest and most sustainable form of meat available. "Food is my design and my colour; venison is my passion," explains the chef, butcher and future author. Botes says memories and nostalgia have always been an inspiration for her food. Some of the recipes she plans to include in her book — slated for publication next January — include leg of venison with pineapple peels and banana, wrapped in fig leaves; venison rusks and biltong cheesecake with preserved quinces and goat’s cheese.
She says her choice of venison will be interchangeable with beef, lamb and pork in the recipes she plans to publish...
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