The Venison Virtuoso: Annatjie Reynolds of the Karoo
By Editor • September 4, 2026 • 2 min read
In the heart of the Karoo, Annatjie Reynolds has carved out a niche as an unrivaled expert on venison, earning her a legendary status among locals and beyond. Her wealth of knowledge stems from years of experience on her farm, Niewefontein, where she has dedicated herself to sharing the art of preparing venison.
Reynolds’ journey began long before she became a household name. After marrying Kobus Reynolds in 1985, she settled on Niewefontein, a farm steeped in history since its establishment in 1873. It was here that her passion for venison blossomed, leading to a fruitful collaboration with her friend Lynne Minnaar, resulting in several popular cookbooks aimed at demystifying venison cooking for everyday chefs.
Her latest book serves as a comprehensive guide, a culmination of decades of culinary wisdom. "This book of ours is actually my farm course file in book form. It’s all there is to know," she explains, emphasizing the collaborative nature of her projects with Minnaar. Their previous works, including 'Karoo Family Favourites' and 'Karoo Venison,' laid the groundwork for this new venture, which has been well-received and recognized for its depth and practicality.
From Farm to Table: A Holistic Approach to Venison
Reynolds’ expertise goes beyond simple recipes; she offers insights into the anatomy of animals and the best cooking methods for different cuts. Her philosophy emphasizes understanding the properties of each cut to enhance the cooking experience, ensuring that even novice cooks can successfully prepare venison dishes. "Know the cuts and its eienskappe (properties)," she advises, highlighting the importance of using quality meat and proper techniques.
A Passion for Teaching and Sharing
Over the years, Annatjie has expanded her role from author to educator, conducting cooking demonstrations and courses on her farm. She believes that the art of cooking venison not only enhances culinary skills but also fosters a deeper connection to the hunting experience. "The consumers of venison are definitely increasing… the adventurous and creative eater… are more and more interested in cooking with venison," she notes, indicating a growing trend towards sustainable and local cooking practices.
Source: www.dailymaverick.co.za
