Venison Potjie Stew is a South African dish with a slight twist. The stew is prepared over coals in an cast iron pot (potjie) or little pot but unlike a traditional potjiekos which is usually prepared for 2 to 3 hours following some more or less strict rules this one was done in about an hours time.
Apart from the time difference to prepare a proper potjiekos or "little pot food" it is as well generally not permitted to ever stir the potjiekos till it is fully cooked. But I tell you more in depth information about the do's and don'ts of potjiekos preparing soon, so keep an eye open.
The potjie / cast iron pots with three legs came to South Africa with the Dutch settlers in the midst of the 17th century and cooking in those pots is still very popular in the country to this day.
Add peppers, potatoes, corn kernels, cardamon, clove, bay leaves, all the spices and half the stock, stir and bring to the gentle boil, cover with lid and let the venison stew simmer for 25 minutes
Add leaks, herbs, broccoli and more stock if needed, cover with lid and simmer for another 20 minutes, stirring once or twice during that time.
Take potjie of the heat and serve the venison potjie stew hot with slices of freshly toasted bread.
NOTE: During the cooking process you might need to move or remove some of the coals to get the stew to just the right temperature - You want it ideally just gently cooking!
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