Hallo there!! Many thanks for this wonderful recipe. I tried it yesterday and it is absolutely fantastic! Will definitively share this with my customers! All the best – Peter
Potjie No: 1 and 3 Pot guide
Serves: 6
Cooking Time: 3 hours
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Ingredients
1 x 1.5 kg rabbit
250 g smoked bacon
2 onions, chopped
1 stalk celery, chopped
1 small carrot, chopped
500 g brown mushrooms, sliced
30 ml cake flour
250 ml chicken or venison stock
250 ml dry white wine
3 small sprigs fresh thyme or 5 ml dried
3 bay leaves
5 ml salt
Freshly ground black pepper to taste
2 slices white bread
15 ml prepared mustard
30 ml brandy or whisky (optional)
125 ml sour cream
Method
- Cut rabbit into portions and dice bacon.
- Fry bacon in potjie until crisp.
- Remove and set aside.
- Add a little extra butter or cooking oil to fat in potjie if necessary.
- Add onion, celery, carrot and mushrooms and sauté until onion is transparent.
- Remove vegetables and set aside.
- Brown meat in leftover fat and then sprinkle with flour.
- Heat stock, wine, herbs and seasoning in smaller potjie, then pour over meat.
- Arrange bacon and vegetables in layers on top of meat.
- Cover with lid and simmer slowly over a very small fire for 1.5 – 2 hours or until meat is tender.
- Spread bread with mustard and cut slices in half.
- Place mustard-side down on top of meat.
- Replace lid and simmer for another 30 minutes or until meat is completely tender.
- Using a small container, heat brandy or whisky very carefully over fire.
- Set alight and pour flaming brandy over meat.
- Pour cream over meat and allow to simmer for a further 2 minutes.
- Remove thyme sprigs and bay leaves and serve.