Dried Fruit Venison Potjie

Dried fruit and venison is an all time classic potjie that can be served with rice, pap or samp.

PREP TIME: 30 mins
COOKING TIME: 2 hrs

INGREDIENTS
1 kg venison, cubed
25 ml sunflower oil
1 large onion, chopped
4 cloves garlic, crushed
5 ml whole cloves
5 ml mustard powder
5 ml dried (or 10 ml fresh) parsley
5 ml braai spice
Salt and milled black pepper
340 ml beer
500 ml Coca-Cola
75 ml Worcestershire sauce
1 can pineapple pieces in juice
250 g Mixed Cape Dry Fruit
125 ml chutney
50 ml natural yoghurt

COOKNG INSTUCTIONS
Heat the oil and brown the meat in batches.
Don’t do too much at once as the meat will draw water.
Remove the meat from the pot.
Fry the onion and garlic in the remaining oil, adding more if necessary and add the spices.
Stir-fry for another minute.
Add the meat, beer, Coca-Cola and Worcestershire sauce and stir.
Cover and simmer over a low heat for about two hours or until tender.
Add the remaining ingredients and cook or another hour.
Stir in the yoghurt shortly before serving.
Serve with rice or pap and a salad.

RECIPE BY: Mandy
SOURCE: Braai Culture