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Kudu/Venison Potjie

Yields1 ServingPrep Time1 hrCook Time2 hrs 55 minsTotal Time3 hrs 55 mins

A hearty South African potjie made with tender kudu meat, slow-cooked with garlic, curry spices, red wine, and fresh vegetables, then finished with a creamy chutney sauce.

 1 kg kudu knuckles or neck
 3 onionschopped
 2 red chilliesseeds removed, finely chopped
 5 garlic cloveschopped
 10 chives
 2.50 ml basil paste
 10 ml coriander paste
 45 ml medium curry powder
 500 ml olive oil
 5 ml barbeque spice
 4 tins tomato and onion mix
 250 ml ketchup or tomato sauce
 125 ml Worcestershire sauceLazenby brand
 90 tbsp chutney
 1 l fresh cream
 6 corn on the cobcut into small 3 cm pieces
 6 carrotscut into pieces
 6 potatoescut in half
 additional potjie vegetablesof your choice
 2 bottles of dry red winegood quality
1

Marinate the meat overnight in a mixture of olive oil, lemon juice, coriander, and garlic.

2

Pour olive oil into a cast iron pot and heat over a hot fire.

3

Add garlic, onions, basil, and coriander to the olive oil, stir well, and cook until the onions are soft.

4

Add the meat and fry with the onions until the meat is sealed on the outside.

5

Add barbeque spice and curry powder and fry for 10 minutes.

6

Add 2 bottles of wine.(Optional or less)

7

Add 4 cans of tomato and onion mix.

8

Add sliced corn.

9

Cover and cook for 90 minutes.

10

Add carrots and potatoes.

11

Cover and cook for 40 minutes.

12

Add any other vegetables of your choice.

13

Cover and cook over a cool fire for 20 minutes. Do not stir the pot during this period.

14

Add salt and white pepper to taste.

15

Mix cream, chutney, Worcestershire sauce, and tomato sauce together and add to the pot.

16

Cover and cook for 15 minutes on a cool fire.

17

Serve with samp/rice, cauliflower, and sweet potatoes.