For 6 people you will need:
- 5 tbsp (45 ml) olive oil
- 1 kg venison in cubes
- 1 large onion, chopped
- 4 cloves garlic, crushed
- 1 tsp (5 ml) whole cloves
- 1 tsp (5 ml) dried mustard
- 1 tsp (5 ml) dried or 2 tsp (10 ml) fresh parsley
- 1 tsp (5 ml) barbecue spice
- Salt
- Black pepper
- 1 can (340 ml) of beer
- 500 ml cola
- 5 tbsp (45 ml) Worcester sauce
- 1 tin pineapple chunks, remove the syrup
- 250 g mixed dried fruits
- 1,5 dl (150 ml) Mrs Ball’s chutney
- 0,5-1 dl (50-100 ml) plain yoghurt
METHOD:
- Heat the oil in a potjie and brown the meat cubes. Remove from heat and set it aside. Fry the onions and garlic until golden. Add the cloves, mustard, parsley, barbecue spice, salt and pepper, and let it sizzle for one minute. Be careful not to burn it! Add the meat, the beer and the cola. Remember that the liquid must be pre-heated before added to a hot potjie! Add Worcester sauce and let it simmer gently with the lid on for about 1½ hrs or more until the meat is nearly tender. Add the pineapple, the dried fruits, and Mrs Ball’s chutney. Let the potjie simmer for another 20 minutes.
- Stir in the plain yoghurt just before serving. Serve with rice and a salad.
- To tenderise the meat, it can be marinated for up to 24 hrs in the fridge. Make the marinade with red wine, garlic, chutney and some of the spices. When using it, let the marinade drip off before frying.
