HomeAfrica DreamsVenison Shank Potjiekos

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…

Potjie Ingredients

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…

THANKS!… Africhef



Venison Shank Potjiekos — 7 Comments

  1. Hi Michael

    Great venison potjiekos recipe. I’d been looking for something to do with the Kudu shanks I’ve had in the freezer since last hunting season. Having some friends around for a braai & some Castles tomorrow, will try the potjie then.

    I visit your main website often and always click through to the blog to see if you’ve posted anymore recipes here. Lucky I came around today.

    Great to see you posting more often, hope your health continues improving so you can give us more lekker recipes.


  2. Hi Pieter

    You’ve got me drooling thinking about the braai and especially the Castles. Regrettably with all the medication I’m taking I’m not allowed even a sip of alcohol… Even something as light as a beer.

    Hopefully my health will continue improving as I have some great ideas for additions to the website and blog ( well I think they’re great) So stay tuned to see what I have up my sleeve for the future


  3. This recipe looks great! As a South African chef, I love to go into the mountains and make potjiekos for my friends in the summer. You might like adding beer to the stew. I think it adds a great flavor.

  4. I am the regional agent for a potjie manufacturer and am always on the lookout for interesting recipes. Yours looks yummy! I will however use red wine instead of vinegar.(Hope that ok) We are off to the family farm this weekend in the Karoo and my butcher hubby wants to make a pot tonight with the Springbok our cousins kids shot last weekend on the farm. Juniper berries and a little cinnamon might also be a nice addition maybe??

  5. Hi Debby, Red Wine would be fine & juniper berries would be a nice touch. I personally wouldn’t go for cinnamon in this but then again I’m not cinnamon’s biggest fan unless it’s on pancakes or biscuits 🙂

  6. Pingback: Südafrika - ein kulinarisches Highlight

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