Venison Potjiekos

Venison Potjiekos (with thanks to www.funkymunky.co.za)
2 kg (± 4½ pounds) deboned venison, cut into small blocks
(kudu, springbok or impala is excellent)
1 kg (± 2.2 pounds) beef shin (shank, knuckle-bone), cut into slices
75 ml (5 tablespoons) cake-flour
15 ml (1 tablespoon) salt
Freshly ground black pepper (to your taste)
3 ml (a pinch) graded nut
1 can (± 400 ml) mushroom soup
1 litre (4 cups) apple juice
250 ml (1 cup) dry white wine
4 potatoes, cut into small blocks
5 carrots, sliced
4 onions, sliced
1 butternut squash, sliced
4 peeled tomatoes, coarsely chopped

Dumplings:
360 g (750 ml/3 cups) self-raising flour
7 ml (½ tea spoon) salt
375 ml (1½ cups) milk

Method
Barbecue (braai) meat in a heated “potjie” until brown.
Add cake-flour, soup and flavouring substances .
Heat the apple juice and wine in a small pan and pour it over the meat.
Put on the lid and simmer for 3-4 hours,
put the vegetables in layers on top of the meat,
put on the lid and simmer for another half an hour.
In the mean time, mix all the ingredients for the dumplings together to form a soft dough, scoop the dough on top of the vegetables and simmer for another half an hour.

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Kindly note: The Gourmet Food Shop will be closed from 22 December 2017 to 2 January 2018. All orders need to be received by 18 December 2017 to be processed this year

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