Venison & Sherry Potjie

Rich, hearty and wholesome. Perfect for the last few chilly days of the year.

Ingredients:

Marinade:
1/4 cup olive oil
1/8 cup balsamic vinegar
3 Tbsp worcestershire sauce
2 tsp crushed garlic

Potjie:
45 ml cooking oil
1 kg venison – cut into chunks
4 medium onions – chopped
3 tsp crushed garlic
4 sticks of celery – sliced
5 large carrots – sliced
5 large leeks – sliced
3 large tomatoes – chopped
15 ml paprika
15 ml thyme
15 ml fresh rosemary
80 g flour
200 ml sherry
1 lt beef stock
300 ml red wine
4 bay leaves
Salt & pepper to taste

Method

• Mix the marinade ingredients together.
• Place the marinade and venison in a zip lock bag, squeeze the air out and seal then shake to cover all the meat.
• Leave to marinate for 3 – 4 hours.

Pack 16 – 18 briquettes onto the coal grid inside your PotjieKing. Put a couple of firelighters into the bottom section and get that going. Once the coals are ready, place your no 3 round bottom potjie pot onto the PotjieKing to heat up.

• Pour the oil into the potjie pot to heat up.
• Fry the venison in batches until browned then remove with a slotted spoon and set aside.
• Place the onions in the potjie pot and let them fry for 5 minutes then add the garlic and fry for a few more minutes.
• Add the carrots, leeks, celery & tomatoes and give it a good stir then allow to fry for 10 minutes or so to give the veg some extra flavour.
• Sprinkle the flour, herbs and spices over the veggies and give it all a good stir again.
• Put the venison back into the potjie and pour in the sherry, wine, beef stock, and bay leaves.  Give it a good stir to scrape the goodness off the bottom of the pot.
• Place the lid on and cook for 1 hour and 30 minutes.

Serve with rice, mash or crusty bread.

PotjieKing – Feeding Adventure Since 2008