VENISON POTJIE – GAME MEAT SLOW-COOKED IN A CAST-IRON POT

Venison Potjie is a South African classic: tender game meat slow-cooked in a cast-iron pot over coals, infused with rustic flavors. This communal dish brings warmth, tradition, and hearty satisfaction to any outdoor gathering.  

INGREDIENTS 
- 1.5 kg venison (such as kudu or springbok), cut into cubes (approx. 3.3 lbs)  
- 3 medium onions, chopped (450 g / 1 lb)  
- 3 carrots, sliced (300 g / 10.5 oz)  
- 4 medium potatoes, cubed (600 g / 1.3 lbs)  
- 2 cups beef stock (500 ml / 17 fl oz)  
- 1 cup red wine (250 ml / 8.5 fl oz)  
- 2 tbsp vegetable oil (30 ml / 1 fl oz)  
- 3 garlic cloves, minced (15 g / 0.5 oz)  
- 2 tbsp tomato paste (40 g / 1.4 oz)  
- 2 tbsp Worcestershire sauce (30 ml / 1 fl oz)  
- 2 bay leaves  
- 1 tsp dried thyme (5 g / 0.18 oz)  
- 1 tsp salt (5 g / 0.18 oz)  
- 1 tsp black pepper (5 g / 0.18 oz)  

PREP & COOKING TIMES
- Prep time: 30 minutes  
- Cooking time: 2.5–3 hours (slow simmer)  
- Total time: 3–3.5 hours  

STEP-BY-STEP COOKING INSTRUCTIONS
1. Prepare the coals: Light a fire and allow coals to burn down to medium heat.  
2. Brown the meat: Heat oil in the cast-iron potjie over coals. Add venison cubes and brown on all sides. Remove and set aside.  
3. Sauté vegetables: Add onions, garlic, and carrots to the pot. Cook until softened.  
4. Build the base: Stir in tomato paste, Worcestershire sauce, thyme, bay leaves, salt, and pepper.  
5. Add liquids: Pour in red wine and beef stock. Return venison to the pot. Stir gently.  
6. Simmer: Cover with lid and allow to cook slowly for 2.5–3 hours, checking occasionally to ensure coals remain steady.  
7. Add potatoes: After 2 hours, add cubed potatoes. Cook until tender.  
8. Serve: Dish up directly from the potjie with rice, pap, or fresh bread.  

HELPFUL COOKING TIPS
- Use well-aged venison for deeper flavor and tenderness.  
- Keep coals at a steady medium heat; too hot will burn, too low will stall cooking.  
- Avoid stirring too often—potjie is meant to layer flavors slowly.  
- Add root vegetables later to prevent them from breaking down too much.  
- Pair with a bold red wine or traditional sides like pap and chakalaka for authenticity.  

NUTRITIONAL INFORMATION (PER SERVING, APPROX. 1 CUP)
- Calories: 350 kcal  
- Protein: 28 g  
- Fat: 12 g  
- Carbohydrates: 28 g  
- Fiber: 4 g  
- Sugar: 5 g  

DIETARY TAGS
- High-protein  
- Dairy-free  
- Nut-free  
- Contains meat (non-vegetarian)  

ALLERGEN INFORMATION
- Contains sulfites (from wine and Worcestershire sauce)  
- Worcestershire sauce may contain anchovies (fish allergen)  
- Gluten may be present depending on stock or sauce brand