Eastern Cape
A Karoo lodge kitchen looked for a steady supply of fallow venison for seasonal menus.
We worked with the lodge’s chef to match supply from our Karoo Edge herds to their high season. Careful planning around veld conditions and permits helped ensure steady, lawful kitchen deliveries.
A welcoming lodge along the R61 corridor wanted to feature farm-to-table fallow venison on their menu through peak visitor months. The chef had a strong interest in local, well-handled game and needed a reliable, approved source that could work with their calendar and storage setup.
The Karoo’s weather was a concern, as the veld can turn quickly with late-spring berg winds or a dry summer. The lodge’s team was keenly aware of food safety, wanting only venison from traceable, legal harvest and with a cold chain that fits their kitchen’s capacity.
We brought together our Lodge Supply Herd and Fallow Grove Herd for this programme. The first step was a site visit to review the lodge’s kitchen storage and timing needs, and to share our process for named-lot venison and traceability.
Our venison provenance manager worked closely with the chef to line up abattoir dates that matched the lodge’s calendar. We boosted pasture rotation for the Fallow Grove Herd, favouring shaded camps as the South African Weather Service had warned of a strong El Niño. This helped the herds hold condition even as the veld dried, and meant we could select the best animals for the season’s orders.
All venison was delivered chilled in a refrigerated bakkie with backup power, and handed over directly to the kitchen team.
The lodge could offer guests fallow venison from a specific Karoo farm, with full provenance and seasonal menu notes. The chef found it easier to plan specials and events, thanks to the steady supply and clear communication.
Our focus on shaded camps and careful veld management kept the fallow herds in better condition through the hot, dry months. The supply schedule matched both the lodge’s needs and animal welfare, avoiding any rush or compromise on handling.
Next time, we’ll start the planning even earlier, especially where drought or heat is likely. Early veld walks with both our team and the lodge’s chef could help with picking the best delivery weeks and prepping menus around what the veld gives each season.
We’d also invest in more on-site cold backup at the lodge, to give the kitchen crew extra peace of mind during any long power outages. Bringing in a portable cold room for high season could make handover even smoother.
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