Venison Shin in the Pot

Potjie No: 3
Serves: 6
Cooking Time: 3.5 hours
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4 rashers rindless bacon
1.5 kg venison shank, sawn into slices
1 onion, chopped
2 cloves garlic, chopped
1 bay leaf
3 black peppercorns
4 juniper berries (optional)
350 ml venison stock
30 ml wine vinegar
15 ml smooth apricot jam
125 g dried apricots
125 g prunes
6 small carrots
1 stalk celery, cut into chunks

Fry bacon in potjie until crisp.
Remove and set aside.
Brown meat in rendered fat, adding more butter and oil if necessary.
Add onion and garlic and sauté until transparent.
Add bay leaf, peppercorns and juniper berries to stock, together with vinegar and apricot jam, and heat.
Pour over meat.
Cover with lid and simmer slowly for 2 – 3 hours or until meat is tender.
Replenish stock if necessary.
Remove bones and scrape meat off bones.
Remove bay leaf and whole spices.
Replace meat and arrange fruit and vegetables on top.
Cover with lid and simmer for a further 30 minutes.

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  1. Brett

    22 November 2011 at 08:20

    This is possibly the best venison shin recipe I have tried! I used Kudu shin and replaced the venison stock with veggie stock. I also doubled up on all the quantities. I left the bones in the pot – the meat fell off the bone and the marrow could easily be “removed”.

  2. sally

    8 September 2011 at 20:12

    recipe is nice

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