Product Description

Linksfontein Safari Lodge, welcomes you. Let this be the first step in your journey to visit Linksfontein Safari Lodge.  Our aim and promise at Linksfontein Safari Lodge, is  to give our local as well as our international clients  a destination they can come to when the need for  a truly South African getaway and need for peace, quiet and tranquillity for the soul arises.

Integrity, honesty and hospitality are at the core of our values and we pride ourselves in being the best at what we do and at what we offer to our clients.

Linksfontein is the destination where people arrive as clients and leaves as friends leaving a footprint in our souls…
Linksfontein is fenced on the outer bounds as prohibited by South African Law and stretches an impressive 22 000 acres, offering 38 different animal species, from the majestic and elusive Kudu to the graceful Giraffe and the silent Steenbuck.

Our Lodge is situated on the Ghaap Plateu near the historical little town of Campbell in the Northern Cape of South Africa, 115 km kilometres from Kimberley on route to Griekwastad, a little town rich in history in its own right. With big historical crevices dating back thousands of years and a view from the top of the Ghaap Plateu, making us a part of history captured in modern day luxury.

At the helm of this oasis is Phillip and Bernie Coetzee who has been managing this institution as a couple with their two daughters for the last 12 years. With the experience they have acquired through the years working with clients, loving what they do and harnessing a deep respect for nature, they will make sure that your stay will be as memorable and everlasting as possible.

Our promise to our clients is that you will always come first and that every decision and action taken will be done so with only the client’s best interest at heart and to make their stay and experience at Linksfontein a trip to remember, aiming to make every client that arrives feel like part of the Linksfontein Safari Lodge family,

Providing a comfortable 9 room  en suite double bedroom lodge, air-conditioned facilities, satellite dish television in the main social area, indoor and outdoor barbeque areas swimming pool and vast open grass areas for all sort of outdoor activities as well as good wholesome uniquely South African catering, this being just some of the features, services and experiences we offer at Linksfontein Safari Lodge.

With us having visited outside our own country borders, we know from experience how daunting, exciting and sometimes nervous a foreign client can be, and having this personal understanding, will  thus be able to help them relax and enjoy this safari experience of a lifetime.

Linksfontein Safari Lodge cuisine – something every person likes to have –  a nice and tasty dish to eat, and if it looks appealing to, well, then that will definitely put the proverbial “cherry on the cake”.

Here is one of Linksfontein Safari Lodge Cuisine signature dishes – simple and easy to make – tasty to eat.

Linksfontein Safari Lodge – Venison Kebabs

Our reason for using either Impala or Springbuck meat is the fact that it is a softer kind of meat, meaning it has a finer grain than for example beef.

It is wise to prepare these kebabs and let them marinade for 3 to 4 days, but if need be, it is also good for same day serving – given the meat has had a day or 4 to mature. We at Linksfontein Safari Lodge cuisine prefer to let it mature for at least 4 to 7 days.

Ingredients:

2 kg of Impala or Springbuck meat – either fillet or buttock cut into cubes
2 Cups of Olive Oil
3 Large Sweet Bell pepper – red ,green ,yellow and cut into cubes
375 ml of Greek Salad Dressing Sauce
2 Large Onions – peeled and cut into cubes
3 Cups of good natural fat – sheep or beef.  (venison tends to have very little to no fat and the sheep or beef fat helps to infuse that fat for a tastier and softer end product)
1 Packet of skewers – either wooden or metal
Method:

Start with a cube of meat, then a cube of fat, then a cube of onion and then a cube of pepper.
Use a different colour of pepper each time – so that there are 3 colours of peppers on one skewer.
Put into a large bowl or container.
Mix salad dressing and olive oil.
Make sure that all the kebabs are submerged into the sauce.
Put in the fridge to cool down and to marinate.
Remember to remove container from fridge an hour or 2 before grilling or Stop correcting “barbecuing” – this helps the meat reach room temperature and thus make for an even distribution of heat.

Serve preferably medium to rare – but use own preference as desired

Last but not least…….ENJOY!