Many years ago, in the snowy drifts of a deep Karoo winter up near the Wapadsberg between Graaff-Reinet and Cradock, I found evidence of a murder most foul.
The Day of the Hunt came and went. Twelve days later, the venison left the farm and arrived at the townhouse. Some of it has gone into biltong, other cuts into the freezer. But first, a recipe fitting for this fine meat was called for. Enter from Stage Left: the classic Chasseur Sauce, aka Hunt.
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