Venison and Prune Potjie Recipe

Name: Venison and Prune Potjie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 25 g butter or 25 g olive oil; 1 kg boneless venison, cubed; 70 g streaky bacon (optional); 1 onion, finely diced; 2 large garlic cloves, finely chopped; ½ tablespoon flour; 1 teaspoon chopped sage leaf; ¼ teaspoon freshly grated nutmeg; 400 g prunes, soaked in 750ml warm water for 30 minutes; 750 ml soaking water, from the prunes; 250 ml red wine; 4 tomatoes; 12 lemon, juice of; 1 tablespoon freshly chopped parsley; sea salt & freshly ground black pepper; 1 12 kg sweet potatoes or 1 12 kg yams, peeled; 1 tablespoon butter; 75 ml double cream; ¼ teaspoon lime juice

Servings: persons

25 g butter or 25 g olive oil
1 kg boneless venison, cubed
70 g streaky bacon (optional)
1 onion, finely diced
2 large garlic cloves, finely chopped
½ tablespoon flour
1 teaspoon chopped sage leaf
¼ teaspoon freshly grated nutmeg
400 g prunes, soaked in 750ml warm water for 30 minutes
750 ml soaking water, from the prunes
250 ml red wine
4 tomatoes
12 lemon, juice of
1 tablespoon freshly chopped parsley
sea salt & freshly ground black pepper
1 12 kg sweet potatoes or 1 12 kg yams, peeled
1 tablespoon butter
75 ml double cream
¼ teaspoon lime juice

1
To make the venison; heat a potjie or large heavy pan over coals (or on a hob) and add the butter or oil.
2
Lightly season the venison with salt and black pepper, and place carefully into the pot.
3
Add the bacon and gently brown all over.
4
Add the onion and cook over a moderate heat for 2-3 minutes.
5
Add the garlic and mix well.
6
Sprinkle over the flour and stir well, cooking for a further 2-3 minutes as the flour absorbs the fats.
7
Add the sage, nutmeg and prunes and stir well.
8
Add all the liquids except the lemon juice and then the tomatoes.
9
Bring to the simmer and cover.
10
Cook gently for 1 1/2- 2 hours, or until the beef is tender.
11
Remove the lid, sprinkle over the parsley and add the lemon juice.
12
Season to taste with salt and pepper.
13
To make the lime sweet potato mash; cut the sweet potatoes into equal 3cm cubes.
14
Place them in a pan, cover with water and simmer for about 10-15 minutes or until tender.
15
Drain the sweet potatoes and return to the heat to dry off.
16
Puree the potatoes by hand and add the butter, cream, ginger and seasoning.
17
Finally, add the lime juice and mix well until smooth.
18
Serve the venison and prune potjie with a generous spoonful of the sweet potato mash.

459

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 25 g butter or 25 g olive oil, 1 kg boneless venison, cubed, 70 g streaky bacon (optional), 1 onion, finely diced, and more.

Yes, Venison and Prune Potjie falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Venison and Prune Potjie

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