Your online resource

for all things culinary

HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ?



Venison Potjie   HT  MC  South African  260mins


South African name:  Wildspotjie


Serves 4-6   Hot  Game  Meat  Pork  Alcohol  Vegetables  Stew Main Course  Gluten Wheat Dairy Free  Eggless  S. Africa 



2 tbsp Cooking Oil

225g/8oz Fatty Bacon, chopped

1kg/2.2lb Venison, cubed

2 Onions, sliced

2 Garlic Cloves, crushed

2 teasp Fresh Thyme Leaves

Salt and Black Pepper

510ml/17fl.oz. Dry Red Wine

6 Medium Potatoes, thickly sliced

4 Carrots, thickly sliced

1 small Cabbage, cut into 4 wedges




1. Heat the oil in a potjie or heavy based saucepan until very hot then add the bacon and venison and fry to brown on all sides.


2. Add the onions and garlic and fry for 5 minutes turning.


3. Add the thyme, salt, pepper and wine, reduce the heat, cover and simmer, for 3 hours.


4. Add the potatoes in a layer then top with a layer of carrots and finally lay the cabbage on the top of the carrots. Cover and simmer for a further 45 minutes. Serve hot.




More Poultry & Game Recipes  |  General Poultry & Game Prep & Cooking Times  


Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.


If you've arrived at this page via a search engine, do take a few minutes to look around the site. We're convinced you'll find lots more excellent recipes and in depth culinary information covering a wide range of food related topics.




Click here to ask a culinary question

More information about this recipe

 Follow us  



Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

 Sign up for Free E-Mailings

For the latest kitchen equipment ideas

Still not found what you're looking for?


Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!



About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  


This Web Site was designed and created by Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos ©