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.

The post Dried Fruit Venison Potjie first appeared on Potjiekosworld.

It works well with ostrich too – Peter

Potjie No: 3
Serves: 4 – 6
Cooking Time: 2 hours
Note: There is a print link embedded within this post, please visit this post to print it. 
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Ingredients
25 ml oil
1 kg venison, such as springbok, cubed
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 mealie pap and a salad.

The post Venison and Dried Fruit Potjie first appeared on Potjiekosworld.

Method
Heat oil in potjie and brown meat.
Add onion and garlic and saute until golden brown and transparent.
Add ginger, curry powder, bay leaf, cinnamon and turmeric and saute for a few minutes.
Add hot stock and remaining ingredients.
Cover and allow to simmer for 1.5-2 hours or until meat is tender.
Serve with rice.

The post Curried Flat Rib & Fruit Potjie first appeared on Potjiekosworld.