Ingredients
-
-
25
-
1
-
70
-
1
-
2
-
1/2
-
1
-
1/4
-
400
-
750
-
250
-
4
-
1/2
-
1
Directions
Venison and Prune Potjie, A great take on the traditional south african potjie A lean beef cut will work as well prep time does not include 30 mns soaking, A great take on the traditional south african potjie A lean beef cut will work as well prep time does not include 30 mns soaking
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Steps
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1
Done
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To Make the Venison; Heat a Potjie or Large Heavy Pan Over Coals (or on a Hob) and Add the Butter or Oil. |
|
2
Done
|
Lightly Season the Venison With Salt and Black Pepper, and Place Carefully Into the Pot. Add the Bacon and Gently Brown All Over. |
|
3
Done
|
Add the Onion and Cook Over a Moderate Heat For 2-3 Minutes. Add the Garlic and Mix Well. |
|
4
Done
|
Sprinkle Over the Flour and Stir Well, Cooking For a Further 2-3 Minutes as the Flour Absorbs the Fats. |
|
5
Done
|
Add the Sage, Nutmeg and Prunes and Stir Well. |
|
6
Done
|
Add All the Liquids Except the Lemon Juice and Then the Tomatoes. Bring to the Simmer and Cover. Cook Gently For 1 - 2 Hours, or Until the Beef Is Tender. |
|
7
Done
|
Remove the Lid, Sprinkle Over the Parsley and Add the Lemon Juice. Season to Taste With Salt and Pepper. |
|
8
Done
|
to Make the Lime Sweet Potato Mash; Cut the Sweet Potatoes Into Equal 3cm Cubes. Place Them in a Pan, Cover With Water and Simmer For About 10-15 Minutes or Until Tender. |
|
9
Done
|
Drain the Sweet Potatoes and Return to the Heat to Dry Off. |
|
10
Done
|
Pure the Potatoes by Hand and Add the Butter, Cream, Ginger and Seasoning. Finally, Add the Lime Juice and Mix Well Until Smooth. |
|
11
Done
|
Serve the Venison and Prune Potjie With a Generous Spoonful of the Sweet Potato Mash. |
