Venison mock-potjie recipe

Debone the leg and cut the meat into fairly large cubes.

Place these in a glass bowl, pour over the buttermilk or yoghurt, cover and leave overnight in the refrigerator.

Crush the coriander seeds and black pepper in a mortar.

Mix the cloves, juniper, coriander and pepper, nutmeg, salt and sugar and stir in the vinegar.

Remove the meat from the white marinade and pat the cubes dry.

Now place the meat in another container and rub the mixture into it, cover and leave it for another six hours.

Heat a flatbotton potjie over fairly hot coals and line with olive oil.

Fry the cubes on all sides until golden brown.

Towards the end, add the bacon, onion and bay leaves and fry lightly.

Cover with the wine and let it cook slowly for 1½ hours.

Ensure the meat stays covered by adding boiling water and some of the spice marinade.

Add the pickle onions.

Pour in Muscadel, muscadel in 3 pourings, add the sherry with the last pouring and let it simmer for a further ½ hour.

I prefer to cook the meat until it falls apart, others prefer the pieces whole.

Serve on rice with stewed dried fruit.

Reprinted with permission of Durbanville Hills Cellar Master, Martin Moore.