African Venison-Venison Matured Steak (garlic or French Provence Herbs)





African Venison – MATURED Venison Steak
Conservation through eating venison
Did you know that a 3.5-ounce serving of venison steak — or 100 grams — contains 18 milligrams of dietary cholesterol only? That is less than the cholesterol in most other meats, both red and white.
All venison we use has been harvested in the most ethical way. We control its origin and every step of the way from the felt to your palate.
If you enjoy an inch thick steak and want to stay away from fat, venison steaks are what you are looking for. We mature prime cuts for 10 to 20 days vacuum packed with either fresh crushed garlic or French “Provence Herbs” (imported). 
Combined with our organic Boere Wors, our Venison Steaks are a must for your Braai!
As artisan venison product producers, our range of products varies upon hunting season and species availability.
African Venison, “your piece of Africa”