Venison and Dried Fruit Potjie

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.