Dried Fruit Venison Potjie - Braai Culture

Dried Fruit Venison Potjie

By Mandy  

October 4, 2018

Dried fruit and venison is an all time classic potjie that can be served with rice, pap or samp.

  • Prep: 30 mins
  • Cook: 2 hrs


1 kg venison, cubed

25 ml sunflower oil

1 large onion, chopped

4 cloves garlic, crushed

5 ml whole cloves

5 ml mustard powder

5 ml dried (or 10 ml fresh) parsley

5 ml braai spice

Salt and milled black pepper

340 ml beer

500 ml Coca-Cola

75 ml Worcestershire sauce

1 can pineapple pieces in juice

250 g mixed dried fruit

125 ml chutney

50 ml natural yoghurt


1Heat the oil and brown the meat in batches.

2Don’t do too much at once as the meat will draw water.

3Remove the meat from the pot.

4Fry the onion and garlic in the remaining oil, adding more if necessary and add the spices.

5Stir-fry for another minute.

6Add the meat, beer, Coca-Cola and Worcestershire sauce and stir.

7Cover and simmer over a low heat for about two hours or until tender.

8Add the remaining ingredients and cook or another hour.

9Stir in the yoghurt shortly before serving.

10Serve with rice or pap and a salad.


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