Venison potjie with dried fruit

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6 servings Cooking: 2 hrs
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Venison

By Food24 November 03 2009
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Ingredients (16)

25.00 ml oil
1.00 kg venison — cubed
1.00 onion — large, chopped
4.00 garlic — cloves, crushed
5.00 ml cloves — whole
5.00 ml mustard — powder
5.00 ml dried parsley
5.00 ml braai spice
salt and freshly ground black pepper
340.00 ml beer
500.00 ml coca-cola
75.00 ml Worcestershire sauce
1.00 pineapple — tinned chunks
250.00 g mixed dried fruit
125.00 ml chutney
50.00 ml yoghurt — natural
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Method:

Heat the oil and brown the meat in batches. Don’t do too much at once as the meat will draw water. Remove the meat from the pot. Fry the onion and garlic in the remaining oil, adding more if necessary and add the spices. Stir-fry for another minute. Add the meat, beer, Coca-Cola and Worcestershire sauce and stir. Cover and simmer over a low heat for about two hours or until tender. Add the remaining ingredients and cook or another hour. Stir in the yoghurt shortly before serving. Serve with rice or mealie pap and a salad.
Serves 4-6.



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