A number of people have emailed me asking for South African Venison Recipes… I’ve also realized that my website is lacking 2 major South African Recipe Types namely Braaivleis (South Africa’s answer to the BBQ) and Potjiekos Recipes.
Potjiekos is generally a one pot meal cooked in a 3 legged cast iron pot over the coals of a braaivleis fire… Although you do get flat bottomed pots which you can (Heaven Forbid) cook your meal on a stove top.
You can also generally cook potjiekos in a casserole dish in the oven, something purists would dislike intensely…
In order to oblige those wanting a Venison Recipe and to make a start in rectifying my lack of Potjiekos recipes I decided to post this Venison Shank Potjiekos Recipe
So, without further ado…
8 rashers fatty bacon, rinds removed
3lbs (about 1.5kg) venison shank (Kudu, Springbok, Deer, etc) Ask your butcher to saw it into pieces, or do it yourself if you’ve been hunting..
3 garlic cloves chopped (increase or decrease according to personal preference)
1 large onion, chopped
4 black peppercorns
3 tsp apricot jam (smooth)
2 fl oz (60ml) wine vinegar (please don’t use malt)
2 cups (500ml) venison stock
¼lb (110g) prunes (pits removed)
¼lb (110g) dried apricots
12 baby carrots, washed & scraped
1 tin (1lb, 425g) Chickpeas, or Haricot Beans or whatever beans take your fancy…
(I’m really cheating with adding tinned stuff, purists would have a cadenza, but hey, if it saves time, why not? )
Fry the bacon in the potjie until it’s nice and crisp, remove the bacon and keep for later
Brown the venison in the bacon fat, if necessary add some butter, oil or lard
Add the cloves and garlic, saute until transparent
Heat the stock, wine vinegar, apricot jam, and peppercorns in a saucepan, stirring to make sure the jam dissolves and doesn’t burn at the bottom
Pour the heated mixture over the venison
Place the lid on the potjie and simmer for +/- 3 hours until the meat is tender adding more stock if it becomes necessary
At this stage you can either remove the venison, scrape the meat off the bones returning the meat to the potjie, or (if you’re feeling lazy), just let those eating the meal do it when it’s served to them
Place the dried fruit and carrots on top of the venison
Cover and simmer for 25 minutes
Add the chickpeas or beans and simmer for another 10 minutes
Serve with pap and/or crisp white rolls together with the re-heated bacon…
This venison potjie should serve 6…
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