Bastiaan saw that there was an opportunity in the hunting industry to start a company that specialize in venison meat. In 2008 the butchery/ abattoir was built and approved in 2010 as a venison abattoir on his farm.
Paul Coetzee, abattoir advisor and meat examiner, has over 20 years of expertise in the meat industry. He has worked as a meat researcher and for the past 10 years specialized in venison. In “Bos & Kombuis 2”, published by Crown National, he featured in. The idea of this recipe book is to assist you in finding the best combination between venison, spices and the preparation of it.