Venison Potjie

Potjie No: 3
Serves: 4
Cooking Time: 4 hours
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1.5 kg venison shin
3 tablespoons olive oil
50g pork fat (or chopped fatty bacon)
2 medium onions (chopped)
2 cloves garlic (chopped)
4 small potatoes (peeled)
1 medium potato (diced)
2 tomatoes (diced)
500 ml venison/beef stock (preheat before adding)
1 cup red wine
1 kg mixed vegetables (carrots, green beans, pumpkin, peas etc)
1 Handful chopped fresh herbs (thyme, basil, parsley, coriander)
Salt & freshly ground black pepper to taste
Pour olive oil into pot and when hot, add venison and pork fat/bacon.
Add onions and garlic and simmer gently for a few minutes.
Add pre-heated stock and wine, replace lid securely and simmer for about ½ hour.
Add hard veggies, such as potatoes, squash & pumpkin (in layers), herbs and seasoning and replace lid.
Cook on very slow heat for about 3 hours.
Add the softer veggies 30 minutes or so before serving.
Replace lid and continue cooking.

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  1. Alex

    5 November 2012 at 01:57

    Hi Adele

    The recipe sounds delicious , I think I will try it out on my Eland neck I have ! Was just wondering is there a spesific red wine you prefere using with this potjie ? Will add this recipe too my colection will let you know how the potjie turned out !

  2. Adele Nel

    17 September 2011 at 09:20

    I wiil appriciate it if you can share some recepies with me.Regards


  3. Gilroy

    25 August 2008 at 16:17

    I run a blog with one of the local newspapers entitled “Braaing with Gilroy”. I recently did an Eland steak potjie which I published on my blog. I will be happy to share the recipe!

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