Venison – and particularly more unusual varieties – is becoming a popular choice for chefs around the globe. On British menus the likes of muntjac and fallow deer are nearly as common as partridge. Executive Chef Archie Maclean of Catharina’s at Steenberg, Cape Town, is breaking new ground on the culinary frontier in SA with his exciting ‘contemporary heritage’ cuisine. Experimenting with warthog and ostrich as well as more unusual zebra and crocodile cuts, Archie takes diners on a journey of discovery. Signature dishes include pan-fried crocodile tail and grilled zebra loin (pictured). Turn to page 8 for the top 10 local restaurants serving game.