This is possibly the best venison shin recipe I have tried! I used Kudu shin and replaced the venison stock with veggie stock. I also doubled up on all the quantities. I left the bones in the pot – the meat fell off the bone and the marrow could easily be “removed” – Brett
Potjie No: 3 Pot guide
Serves: 6
Cooking Time: 3.5 hours
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Ingredients
4 rashers rindless bacon
1.5 kg venison shank, sawn into slices
1 onion, chopped
2 cloves garlic, chopped
1 bay leaf
3 black peppercorns
4 juniper berries (optional)
350 ml venison stock
30 ml wine vinegar
15 ml smooth apricot jam
125 g dried apricots
125 g prunes
6 small carrots
1 stalk celery, cut into chunks
Method
- Fry bacon in potjie until crisp.
- Remove and set aside.
- Brown meat in rendered fat, adding more butter and oil if necessary.
- Add onion and garlic and sauté until transparent.
- Add bay leaf, peppercorns and juniper berries to stock, together with vinegar and apricot jam, and heat.
- Pour over meat.
- Cover with lid and simmer slowly for 2 – 3 hours or until meat is tender.
- Replenish stock if necessary.
- Remove bones and scrape meat off bones.
- Remove bay leaf and whole spices.
- Replace meat and arrange fruit and vegetables on top.
- Cover with lid and simmer for a further 30 minutes.
