Venison potjie with dried fruit

Recipe from: 10/21/1999 12:00:00 AM
Ingredients 16
Servings 6
Time

Ingredients

  • 25
    ml
    oil
  • 1
    kg
    venison, such as springbok, cubed
  • 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
 

Method

2 hours
 
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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