Spicy Venison Potjie Recipe

Oh, bring it on! Potjie Master Mark de Villiers dips into local kultuur and sends us this gem (from far north of the boerewors curtain). Loving it…

Spicy Venison Potjie Recipe

  • 2 Large Onions
  • 4 Large cloves garlic
  • 2kg venison shin (Riebok in this case)
  • 250g diced bacon (fatty is better)
  • 4 medium tomatoes grated
  • 1 head broccoli
  • 125g dried apricots
  • 10-12 shitake mushrooms (look in a local Asian store for these!)
  • 125g prunes
  • 1 large butternut
  • 3 large carrots
  • 3 large Turnips
  • 5 medium sized Madumbi, peeled and chopped into 1cm slices
  • 1 pack pattipans
  • ½ cup white vinegar
  • ½ cup good South African olive oil (Italian stuff we get here is crap)
  • 1 cup red wine (or more)
  • 1 cup stock (I prefer my own bone broth)
  • 1 tbsp Mother Inlaw masala (Ask at your local Indian spice shop)
  • 4 cardamom pods
  • 1 stick cinnamon
  • 2 bay leaves
  • Ina Paarman rosemary and olive salt
  • Honey

Yes I know there are tons of ingredients, but it’s worth it!

Sprinkle the venison shin liberally with Rosemary and Olive salt, then pour the vinegar over it in a sealable container and toss to coat the meat. Then pour in the olive oil. Leave to marinade for 2-4 hours, the longer the better.

When your fire is ready fry the bacon in the potjie until it’s almost crispy and hopefully you’ve rendered some fat, remove and set aside in a large bowl. Add your chopped onions, garlic, masala, cardamom, cinnamon and bay leaf, frying them until the onions are translucent, add extra olive oil if necessary, remove and add to the bacon bowl.

Pour the excess marinade off the meat, putting it aside. Brown the meat in batches, I did 2. Add the browned meat to the bacon bowl. Put the meat, bacon and onions back in the potjie. Add the grated tomatoes, ¼ of the finely chopped butternut, red wine, marinade and stock and about a tablespoon of honey.

Allow to simmer for 2-3 hours or until the meat is tender. Wash the dried shitakes, and then rehydrate them in a bowl with about a half a litre of boiling water for an hour. Cut the stems off with scissors, they are a bit tough.  Slice them into about 4 slices each, reserve the water. Add the madumbi first, then the roughly chopped carrots, butternut and turnips and allow to cook for 30 mins.

Add the dried fruit mushrooms and mushroom water and cook for another 20 mins. Add the broccoli and pattipans and cook for another 10mins before serving.

If you're into low carb, serve with cauliflower rice: http://lowcarbdiets.about.com/od/lowcarbsidedishes/r/caulirice.htm


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