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.

Potjie No: 3 Pot guide
Serves: 6
Cooking Time: 4 hours
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Ingredients

1 kg venison, cubed
250 g rindless bacon, chopped
125 ml sunflower oil
4 medium carrots, sliced
2 medium onions, sliced
2 cloves garlic, crushed
10 ml chopped fresh thyme
500 ml port or dry red wine
6 medium potatoes, sliced

Method

• Heat the oil in a pot and sauté the carrots, onions and garlic for about 5 minutes.
• Add the thyme, meat, bacon and port and simmer, covered, for 3 hours.
• Add the potatoes and simmer for a further 30 to 45 minutes.

The post Venison Potjie first appeared on Potjiekosworld.

This is now my favourite website for our potjies adventures! I added some ginger when the meat went in. Also tossed in 500ml fresh cream, portobello mushrooms and green beans (for colour) with the potatoes. Accompanied with wild rice, the meal was perfect! – Thubendran

Potjie No: 3 Pot guide
Serves: 6
Cooking Time: 4 hours
Note: There is a print link embedded within this post, please visit this post to print it.
Note: There is an email link embedded within this post, please visit this post to email it.

Ingredients

1 kg venison, cubed
250 g rindless bacon, chopped
125 ml sunflower oil
4 medium carrots, sliced
2 medium onions, sliced
2 cloves garlic, crushed
10 ml chopped fresh thyme
500 ml port or dry red wine
6 medium potatoes, sliced

Method

• Heat the oil in a potjie and sauté the carrots, onions and garlic for about 5 minutes.
• Add the thyme, meat, bacon and port and simmer, covered, for 3 hours.
• Add the potatoes and simmer for a further 30 to 45 minutes.

The post Venison Potjie first appeared on Potjiekosworld.

It works well with ostrich too – Peter

Potjie No: 3
Serves: 4 – 6
Cooking Time: 2 hours
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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.

Ingredients

1.5 kg venison shin
3 tablespoons olive oil
50g pork fat (or chopped fatty bacon)
2 medium onions (chopped)
2 cloves garlic (chopped)
4 small potatoes (peeled)
1 medium potato (diced)
2 tomatoes (diced)
500ml venison/beef stock (preheat before adding)
1 cup red wine
1 kg mixed vegetables (carrots, green beans, pumpkin, peas etc)
1 Handful chopped fresh herbs (thyme, basil, parsley, coriander)
Salt and freshly ground black pepper to taste

Method

• Pour olive oil into pot and when hot, add venison and pork fat/bacon.
• Add onions and garlic and simmer gently for a few minutes.
• Add pre-heated stock and wine, replace lid securely and simmer for about ½ hour.
• Add hard veggies, such as potatoes, squash & pumpkin (in layers), herbs and seasoning and replace lid.
• Cook on very slow heat for about 3 hours.
• Add the softer veggies 30 minutes or so before serving.
• Replace lid and continue cooking.

The post Venison Potjie first appeared on Potjiekosworld.