Venison and Prune Potjie

May 17, 2023May 17, 20230 1
Savory Venison and Prune Potjie for a Hearty Meal
in Main

Prep

30 min

Cook

3 hours

Ready In

3 hours 30 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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
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
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

Nutrision Information

Servings Per Recipe
6-8
Calories
580
Sugar
43g
Fat
24g
Potjie is a traditional South African stew, often cooked outdoors over an open flame. This version combines tender chunks of venison with sweet prunes, red wine, and tomatoes for a rich, flavorful stew. The addition of mashed sweet potatoes or yams provides a creamy contrast to the savory potjie, making for a satisfying and delicious meal. This dish is perfect for a cozy dinner party or a family gathering on a chilly evening.

Instructions

1.Heat the butter or olive oil in a potjie pot or Dutch oven over medium-high heat.
2.Add the cubed venison and bacon (if using) and cook until browned on all sides.
3.Add the onion, garlic, flour, sage, and nutmeg, stirring to combine.
4.Add the soaked prunes and their soaking water, along with the red wine and chopped tomatoes. Bring to a simmer.
5.Reduce heat to low and cover the pot with a lid. Simmer for 2-3 hours, stirring occasionally and adding water as needed to keep the mixture from sticking.
6.While the potjie is simmering, prepare the sweet potatoes or yams. Peel and cube them, then place in a pot with enough water to barely cover them. Bring to a boil, then reduce heat and simmer until tender, about 20-25 minutes.
7.Drain the cooked sweet potatoes or yams and return them to the pot.
8.Add the butter, double cream, and lime juice to the pot, then mash until smooth. Season with salt and pepper to taste.
9.Serve the potjie hot, garnished with chopped parsley, and accompanied by the mashed sweet potatoes or yams.

PROS

The combination of savory venison and sweet prunes makes for a deliciously complex flavor.

This dish is hearty and filling, perfect for a cold winter evening.

CONS

The long cooking time required for this dish may not be ideal for busy weeknights.

Venison can be pricey and may not be accessible for all home cooks.

HEALTH & BENEFITS

Venison is leaner than beef and a good source of protein, iron, and vitamin B12.
Prunes are high in fiber and antioxidants, and have been linked to improved digestive health and bone density.

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