Prep 20 mins
Cook 2 hrs
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
For the venison
- 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
- 1⁄2 tablespoon flour
- 1 teaspoon chopped sage leaf
- 1⁄4 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
- 1⁄2 lemon, juice of
- 1 tablespoon freshly chopped parsley
- sea salt & freshly ground black pepper
For the lime yam mash
- 1 1⁄2 kg sweet potatoes or 1 1⁄2 kg yams, peeled
- 1 tablespoon butter
- 75 ml double cream
- 1⁄4 teaspoon lime juice
- To make the venison; heat a potjie or large heavy pan over coals (or on a hob) and add the butter or oil.
- Lightly season the venison with salt and black pepper, and place carefully into the pot. Add the bacon and gently brown all over.
- Add the onion and cook over a moderate heat for 2-3 minutes. Add the garlic and mix well.
- Sprinkle over the flour and stir well, cooking for a further 2-3 minutes as the flour absorbs the fats.
- Add the sage, nutmeg and prunes and stir well.
- Add all the liquids except the lemon juice and then the tomatoes. Bring to the simmer and cover. Cook gently for 1 ½- 2 hours, or until the beef is tender.
- Remove the lid, sprinkle over the parsley and add the lemon juice. Season to taste with salt and pepper.
- 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.
- Drain the sweet potatoes and return to the heat to dry off.
- Purée the potatoes by hand and add the butter, cream, ginger and seasoning. Finally, add the lime juice and mix well until smooth.
- Serve the venison and prune potjie with a generous spoonful of the sweet potato mash.