Rustic Venison and Prune Potjie
Savor the rich, hearty flavors of venison simmered with sweet prunes and aromatic herbs in this traditional potjie dish. The tender meat absorbs delightful notes from the sage and nutmeg, complemented by a luscious sweet potato mash. Perfect for gatherings around the fire or cozy family dinners, this recipe brings comfort to your table while highlighting the unique taste of venison.
ingredients
- 0.15 lb streaky bacon (optional)
- 1 onion, finely diced
- 2 large garlic cloves, finely chopped
- 1/2 tablespoon flour
- 1 teaspoon chopped sage leaf
- 1/4 teaspoon freshly grated nutmeg
- 0.88 lb prunes, soaked in 750 ml warm water for 30 minutes
- 3 1/4 cup soaking water, from the prunes
- 1/16 cup red wine
- 4 tomatoes, chopped
- 1/2 lemon, juice of
- 1 tablespoon freshly chopped parsley
- Sea salt and freshly ground black pepper to taste
- 1.5 kg sweet potatoes or yams, peeled
- 1 tablespoon butter
- 1/3 cup double cream
- 1/4 teaspoon lime juice
steps
- 1.
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, then add to the pot with the bacon (if using) and gently brown.
- 3.
Add the onion and cook over moderate heat for 2-3 minutes.
- 4.
Stir in the garlic and mix well; sprinkle with flour and cook for 2-3 minutes.
- 5.
Stir in the sage, nutmeg, and soaked prunes, mixing well.
- 6.
Pour in the prunes' soaking water, red wine, and add the tomatoes. Bring to a simmer and cover.
- 7.
Cook gently for 1.5 to 2 hours, or until the venison is tender, removing the lid towards the end.
- 8.
Sprinkle over the parsley and add the lemon juice, adjusting seasoning as needed.
- 9.
For the lime sweet potato mash, cube the sweet potatoes and simmer until tender (10-15 minutes).
- 10.
Drain and return to heat to dry off, then purée by hand.
- 11.
Mix in butter, cream, lime juice, and season until smooth.
- 12.
Serve the venison potjie with a generous helping of sweet potato mash.
Releated Recipes
