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Grown by nature!


  • 1.5 kg venison potjie meat
  • 3 tablespoons olive oil
  • 50g pork fat (or chopped fatty bacon)
  • 2 medium onions (chopped)
  • 2 cloves garlic (chopped)
  • 4 small potatoes (peeled)
  • 1 medium potato (diced)
  • 2 tomatoes (diced)
  • 500 ml venison/beef stock (preheat before adding)
  • 1 cup red wine
  • 1 kg mixed vegetables (carrots, green beans, pumpkin, peas etc)
  • 1 Handful chopped fresh herbs (thyme, basil, parsley, coriander)
  • Salt & freshly ground black pepper to taste

How to Make It

Step 1

Pour olive oil into pot and when hot, add venison and pork fat/bacon.

Step 2

Add onions and garlic and simmer gently for a few minutes.

Step 3

Add pre-heated stock and wine, replace lid securely and simmer for about ½ hour.

Step 4

Add hard veggies, such as potatoes, squash & pumpkin (in layers), herbs and seasoning and replace lid.

Step 5

Cook on very slow heat for about 3 hours.

Step 6

Add the softer veggies 30 minutes or so before serving.

Step 7

Replace lid and continue cooking.

Serves 6.