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.