|Preparation Time||15 minutes|
|Cooking Time||3-4 hours|
|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|
- Make cuts into the meat and insert chunks of fat into the holes.
- Mix all the above ingredients and meat and place in Ziploc bag or marinade container.
- Marinade in fridge for 2 days, turning the meat every 8 -12 hours.
- Take meat out of fridge and rest for at least 1 hour before cooking. Keep marinade for later.
- 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.
- Cook the onions and bacon for a few minutes in hot oil in the pot on the fire until soft and brown.
- 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.
- 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.
- Remove meat from the pot, meat should be soft and almost falling off the bone when cutting.
- Replace meat back into sauce in pot, and gently coat the meat in sauce. Serve on mash.