Venison Potjie

Preparation Time 15 minutes
Cooking Time 3-4 hours
Standing/Marinating 2 days
Serves 6 portions
Ingredients Marinade:
1 1/2kg venison, cut into pieces 2 tsp freshly ground coriander
2 tbsp olive oil 1 tbsp chopped fresh rosemary
2 chopped onions 5 whole cloves
2 packets bacon, chopped 1 whole cinnamon stick
500ml veg stock 3 bay leaves
3 carrots, sliced 1 bottle port
250g mixed dried fruit (unpitted prunes, apricots, peaches, etc.) 10-12 whole garlic cloves
2 large lemons, for juicing lamb or pork fat chunks/strips
salt and pepper

Method:

Marinade:

  1. Make cuts into the meat and insert chunks of fat into the holes.
  2. Mix all the above ingredients and meat and place in Ziploc bag or marinade container.
  3. Marinade in fridge for 2 days, turning the meat every 8 -12 hours.

Cooking:

  1. Take meat out of fridge and rest for at least 1 hour before cooking. Keep marinade for later.
  2. While the potjie heats up on fire, Flamegrill the meat over hot flames on the fire for about 3 mins each side to seal and brown it.
  3. Cook the onions and bacon for a few minutes in hot oil in the pot on the fire until soft and brown.
  4. Put the Browned Leg of Venison in the pot, add the marinade and stock – the meat should almost be covered in liquid. Heat up until sauce starts simmering, close lid and cook for 2 hours – reducing the heat to low heat coals. Ensure meat is completely covered in liquid and slow simmer – not rapid boiling.
  5. After 2 hours, add carrots, dried fruit, lemon juice, salt and pepper and then simmer for another hour. Add a little water if looking dry.
  6. Remove meat from the pot, meat should be soft and almost falling off the bone when cutting.
  7. Replace meat back into sauce in pot, and gently coat the meat in sauce. Serve on mash.