So last night I made this : http://www.vanrensburgsfoods.co.za/s...ringbok-potjie
From bits of this :
http://www.dw.co.za/~wrm/GunSite/IMG_0519.JPG
Lekker.
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So last night I made this : http://www.vanrensburgsfoods.co.za/s...ringbok-potjie
From bits of this :
http://www.dw.co.za/~wrm/GunSite/IMG_0519.JPG
Lekker.
and............ ?
Will try this with the next springbok that crosses my path.
Thanks for the recipe WRM
Link broken :( I really need some potjie tips for a couple meals in the Kgalagadi.
Foe a really lean venison I'd suggest adding some fat or another meat with fat. Render it first.
Potjie is an old bull vs young bull game.
Fry onions. Remove onions.
Brown meat. (you may want to starch).
Stack your veg and have the best stock you have time for.
Made a size 4 pot once with impala that I had in buttermilk for 1.5 days ahead of time (in a back leg quarter) and 7 okes polished it.
Please don't put coca cola in your pot!
Nice, to try this. Do you leave meat at the bottom and stack veggies on top, roughly how long should it cook for?Quote:
Originally Posted by GoFast
coca cola voetsek!
Holy Necropost!!!!
Ideally you want to layer and not stir. You will use a spoon but that'll just be to lift meat off the bottom so it does not stick. MeatSmall whole onions (and what you browned) CarrotPotatoes (cut or baby) PumkinMushroomsVeg like marrows etc on top. You can always add more stock but difficult to thicken once your whole pot is going. Time will be dependant on the meat you use. Brown and cook long enough before adding veg. I also add veg layer by layer. Have your fire on the side and add bit by bit. You don't want to rush. Realistically you are looking at 4 hrs plus for a decent size pot with red meat.Quote:
Originally Posted by Wild coast
Played around with the link and found this
Kalahari Springbok Potjie Recipe
Ingredients
- 2 large onions, sliced
- 60 ml butter
- 2 kg springbok meat with bones
- Water to cover meat halfway
- 10 ml salt
- 60 ml Worcestershire sauce
- 10 black peppercorns
- 10 whole cloves
- 10 ml ground coriander
- 6 potatoes, peeled and cut into cubes
- 75 gr (125 ml) currants
- 75 gr (125 ml) sultanas
- 4 large carrots, sliced
- 250 ml chunky chutney
Method
Fry onions in butter until brown.
Add meat, brown and add water.
After water has almost evaporated, add salt, Worcestershire sauce,
Peppercorns, cloves and coriander.
After 1˝ hours, add potatoes, currants and sultanas.
Simmer another 30 minutes.
Add carrots and chutney.
Simmer another 30 minutes.
Serve with bread, salad and dry wine.