Bloem - July 2021

FOCUS ON CHECKERS WINTER FOOD VENISON
Venison &
Sweet Potato Potjie
COOKING TIPS
You can cook the potjie on a
slow fire for 2–3 hours – make
sure you place coals on the lid if
you are using an open fire.
Venison and sweet potatoes are a perfect match in this hearty recipe. You’ll enjoy the
enticing sauce with its combination of subtle sherry, rosemary and celery flavours.
PREP TIME: 180min
SERVING: 4
Recipe: WWW.CHECKERS.CO.ZA
YOU WILL NEED
Oil for frying
1 kg Bushveld Pride venison pack
(available exclusively at Checkers)
1 Large onion, chopped
2 Large carrots, roughly sliced
2 Celery stalks, roughly sliced
2 Cloves garlic, mashed
1/3 Cup sherry
5 Anchovy fillets
400 g Tin chopped tomatoes
1 tsp. Mixed spice
1 Cup beef stock
2 Large sweet potatoes; sliced
Salt and pepper to taste
Rosemary gremolata:
3 Tbsp fresh rosemary needles, finely
chopped
Rind of 1 lemon; grinded
METHOD
Preheat the oven to 150 °C.
Heat the oil in an ovenproof casserole with lid.
Add the onion, carrots, celery and garlic, and fry until the onions are soft.
Remove and set aside.
Fry the meat in batches until browned, and set aside.
Pour the sherry into the pan to deglaze it, making sure you scrape off the
bits stuck to the bottom.
Add the anchovies and stir-fry for a few minutes.
Add the vegetables, tomatoes, mixed spice, salt and pepper, and give it a
good stir.
Add the stock and mix with all the ingredients.
Place the meat back into the pot and cover it with the sliced sweet
potatoes.
Add the lid and cook in the oven for 2–2 ½ hours until the meat is
meltingly tender.
While the potjie cooks, make the gremolata by mixing the ingredients.
Serve the potjie with a spoonful of gremolata on top and some polenta
or mashed potatoes to mop up the sauce.
36 Get It Bloemfontein July 2021 getitmagazine.co.za/bloemfontein