Sweet and Sour Venison

Potjie No: 1 and 3
Serves: 6
Cooking Time: 4.5 hours
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Ingredients
125 g spek, diced
15 ml cooking oil
15 ml butter
2 onions, chopped
2 cloves garlic, chopped
1 kg boneless venison (leg or thick rib), cubed
5 ml salt
Freshly ground black pepper to taste
250 ml meat stock
200 ml pineapple juice
30-45 ml wine vinegar
1 bay leaf
15 ml soy sauce
1 x 410 g can pineapple pieces
125 g stoned prunes
8 pickling onions, peeled

Method
Fry spek in larger potjie until crisp.
Add oil and butter to fat in potjie and heat thoroughly.
Add onion and garlic and sauté until transparent.
Remove onion and spek mixture and set aside.
Brown meat in remaining fat.
Spoon onion and spek mixture on top of meat.
Season meat with salt and pepper.
Heat stock, pineapple juice, vinegar, bay leaf and soy sauce in smaller potjie and pour over meat.
Cover with lid and simmer slowly for 3 – 4 hours or until meat is almost tender.
Replenish with heated stock if necessary.
Arrange pineapple pieces, prunes and pickling onions on top of meat.
Replace lid and simmer for a further 30 minutes.
Remove bay leaf and serve venison with Stampkoring in the potjie.