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venison sherry potjie

Venison & Sherry Potjie

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


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

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



  • 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