Dried Fruit Venison Potjie

Potjie No: 3 Pot guide
Serves: 6
Cooking Time: 2 hours
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Ingredients

1 kg venison, cubed
25 ml sunflower oil
1 large onion, chopped
4 cloves garlic, crushed
5 ml whole cloves
5 ml mustard powder
5 ml dried (or 10 ml fresh) parsley
5 ml braai spice
Salt and milled black pepper
340 ml beer
500 ml Coca-Cola
75 ml Worcestershire sauce
1 can pineapple pieces in juice
250 g mixed dried fruit
125 ml chutney
50 ml natural yoghurt

Method

• Heat the oil and brown the meat in batches.
• Don’t do too much at once as the meat will draw water.
• Remove the meat from the pot.
• Fry the onion and garlic in the remaining oil, adding more if necessary and add the spices.
• Stir-fry for another minute.
• Add the meat, beer, Coca-Cola and Worcestershire sauce and stir.
• Cover and simmer over a low heat for about two hours or until tender.
• Add the remaining ingredients and cook or another hour.
• Stir in the yoghurt shortly before serving.
• Serve with rice or pap and a salad.