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Benutting/Utilization


Venison Potjie
23 Mar 2009
[In Afrikaans]

Latest News

Venison potjie is a must on any hunting trip. Make sure you bring all the ingredients for this delectable dish

2 kg of any game. All are excellent, although the smaller game is tastier. Cut into small cubes. Add some shank or knuckles for the extra gelatin.
5 tablespoons cake flour
1 tablespoon salt
Freshly ground black pepper (to your taste)
A pinch of graded nut
A packet of brown union soup mixed in 400 ml water
Half a cup of red wine vinegar
1 cup dry red wine
4 potatoes, cut into small cubes
5 carrots, sliced
4 onions, sliced
1 butternut squash, sliced
4 peeled tomatoes, coarsely chopped
2 cups beef stock

Braai meat in a heated "potjie" until brown. Add cake-flour, soup and flavouring substances, except the wine and vinegar. Put the lid on and simmer for 2 to 3 hours. Add the vinegar and put the vegetables in layers on top of the meat. Put the lid on and simmer another half an hour. Make a small funnel between the vegetables and pour the wine so that a reaches the meat. Simmer for a further 20 minutes.

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