Potjie No: 2 and 3
Serves: 6
Cooking Time: 4 hours
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Ingredients
1 venison shank or about 500 g bones
1 carrot
1 onion, stuck with 2 whole cloves
1 sprig fresh parsley
1 sprig fresh thyme
5 black peppercorns
1 bay leaf
5 juniper berries
5 ml salt
15 ml vinegar
4 rashers bacon, rind removed and chopped
2 onions, chopped
1 clove garlic, chopped
1 stalk celery, chopped
250 ml brown lentils
30 ml chopped fresh parsley
Method
First prepare stock by placing meat, carrot, onion, parsley, thyme, peppercorns, bay leaf, juniper berries, salt and vinegar into the smaller potjie.
Cover with cold water and bring to the boil.
Lower heat by removing coals and simmer for 2 – 3 hours, skimming off foam.
Strain stock through a sieve.
Cut meat off bones and set aside.
Discard bones.
Fry bacon until crisp in larger potjie.
Add onion, garlic and celery and sauté until transparent.
Add lentils and stock.
Cover with lid and simmer for 45 minutes or until lentils are tender.
Return meat to potjie, adjust seasoning, sprinkle with chopped parsley and serve.
