By Mandy Potjie
October 4, 2018
Dried fruit and venison is an all time classic potjie that can be served with rice, pap or samp.
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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