Potjie No: 1 and 3
Cooking Time: 3.5 hours
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1.5 kg shoulder of venison, boned
15 ml French mustard
6 rashers rindless bacon
1 onion, chopped
15 ml butter
15 ml cooking oil
5 ml salt
Freshly ground black pepper to taste
125 g dried apricots
125 g stoned prunes
1 clove garlic, crushed
1 bay leaf
4 juniper berries
4 black peppercorns
30 ml wine vinegar
5 ml brown sugar
1 stick cinnamon
2 whole cloves
1 ml salt
250 ml rooibos tea
250 ml meat stock
50 ml cooking oil
Spread the inside of the meat with mustard.
Arrange bacon rashers on top of mustard.
Sauté onion in heated butter and oil in smaller potjie.
Allow to cool slightly and then spoon over bacon.
Roll meat up and tie with string.
Mix marinade ingredients together and pour over meat.
Allow meat to marinate in refrigerator overnight.
Remove meat from marinade and dry thoroughly with paper towelling.
Heat another 15 ml each of butter and oil in larger potjie and brown meat on all sides.
Season meat with salt and pepper.
Heat marinade in smaller potjie and add to meat.
Cover with lid and simmer slowly for 2 – 3 hours or until meat is tender.
Arrange dried fruit on top of meat and simmer for a further 30 minutes.