Hunter's Pot with Potato Topping
Show off a little with this classy traditional South African venison potjie. We broke the cardinal rule of potjie making by tenderising the meat first, before adding the vegetables and potato topping.
- Serves: 6
-
Products in this recipe:
Garlic Pepper Seasoning, Green Onion Seasoning, Liquid Beef Stock, Olive Oil & Rosemary Coat & Cook Sauce, Roast Onion Soup & Gravy Powder, Potato Spice
You Will Need:
Method:
Season and toss the meats with Garlic Pepper Seasoning.
Leave to stand at room temperature while preparing the rest of the pot.
Use a flat bottom cast iron pot (No. 6).
Stir-fry the bacon in the oil until crispy.
Spoon bacon out and keep on one side.
Brown the onions, pre-seasoned with Green Onion Seasoning, in the remaining oil and bacon drippings.
Add garlic, anchovy fillets (with their oil) and butternut.
Stir-fry for ± 3 - 5 minutes.
Add the mushrooms and cook for another 3 minutes.
Spoon out of the pot.
Add a little more oil and brown the meat lightly.
Spoon out the meat.
Add the wine and boil it fast to reduce by half.
Add water, Liquid Beef Stock, Olive Oil & Rosemary Coat & Cook Sauce and Roast Onion Gravy Powder.
Stir and bring to the boil.
Return only the meat to the pot, cover and cook very slowly over the coals for ± 3 hours.
Remove lid, add the reserved vegetables and sprinkle over the bacon.
Cover the top of the pot with well rinsed overlapping slices of potato.
Dot the butter, flavoured with Potato Spice over the potatoes.
Cover with lid.
Place over a slow fire, but heap lots of extra coals on the lid every now and again.
Cook for a further 30 - 40 minutes.
Hunter's Pot with Potato Topping
Show off a little with this classy traditional South African venison potjie. We broke the cardinal rule of potjie making by tenderising the meat first, before adding the vegetables and potato topping.
- Serves: 6
-
Products in this recipe:
Garlic Pepper Seasoning, Green Onion Seasoning, Liquid Beef Stock, Olive Oil & Rosemary Coat & Cook Sauce, Roast Onion Soup & Gravy Powder, Potato Spice
You Will Need:
Method:
Season and toss the meats with Garlic Pepper Seasoning.
Leave to stand at room temperature while preparing the rest of the pot.
Use a flat bottom cast iron pot (No. 6).
Stir-fry the bacon in the oil until crispy.
Spoon bacon out and keep on one side.
Brown the onions, pre-seasoned with Green Onion Seasoning, in the remaining oil and bacon drippings.
Add garlic, anchovy fillets (with their oil) and butternut.
Stir-fry for ± 3 - 5 minutes.
Add the mushrooms and cook for another 3 minutes.
Spoon out of the pot.
Add a little more oil and brown the meat lightly.
Spoon out the meat.
Add the wine and boil it fast to reduce by half.
Add water, Liquid Beef Stock, Olive Oil & Rosemary Coat & Cook Sauce and Roast Onion Gravy Powder.
Stir and bring to the boil.
Return only the meat to the pot, cover and cook very slowly over the coals for ± 3 hours.
Remove lid, add the reserved vegetables and sprinkle over the bacon.
Cover the top of the pot with well rinsed overlapping slices of potato.
Dot the butter, flavoured with Potato Spice over the potatoes.
Cover with lid.
Place over a slow fire, but heap lots of extra coals on the lid every now and again.
Cook for a further 30 - 40 minutes.