Ingredients
Directions
Fry onions and garlic in pot until soft & remove from pot when soft.
Coat Wild Meats Venison Goulash with curry powder.
Brown off Wild Meats Venison Goulash in pot. Do not allow your pot to get too hot at this stage.
When meat is nicely sealed, add onions back on top of meat. DO NOT MIX.
Make a mix of beef stock cube in one third cup of hot water. Sprinkle this onto the top of the onions.
Sprinkle over red wine.
Get onto a simmer and leave on low heat, for 1.5 hours.
Add tomato puree and Chakalaka onto the top. DO NOT MIX.
Leave to simmer for a further 30 minutes.
Add in peeled and coined carrots. Sprinkle with herbal salt.
Cook for 30 minutes.
Add in potatoes. Cook until done (maybe 15 minutes).
Add in dried apricots and chutney.
Remove from heat and stand for 10 minutes
Mix (now you can do this) and serve with your favourite side dish e.g. rice or gnocchi.
This is a potjie, not a stew. DO NOT MIX until the very end.
If you have too much liquid you have soup with floaters. A potjie should be almost dry and chunky.
Do not overcook the vegetables. You want to see what everything is … not land up with a mush.
Ingredients
Directions
Fry onions and garlic in pot until soft & remove from pot when soft.
Coat Wild Meats Venison Goulash with curry powder.
Brown off Wild Meats Venison Goulash in pot. Do not allow your pot to get too hot at this stage.
When meat is nicely sealed, add onions back on top of meat. DO NOT MIX.
Make a mix of beef stock cube in one third cup of hot water. Sprinkle this onto the top of the onions.
Sprinkle over red wine.
Get onto a simmer and leave on low heat, for 1.5 hours.
Add tomato puree and Chakalaka onto the top. DO NOT MIX.
Leave to simmer for a further 30 minutes.
Add in peeled and coined carrots. Sprinkle with herbal salt.
Cook for 30 minutes.
Add in potatoes. Cook until done (maybe 15 minutes).
Add in dried apricots and chutney.
Remove from heat and stand for 10 minutes
Mix (now you can do this) and serve with your favourite side dish e.g. rice or gnocchi.
This is a potjie, not a stew. DO NOT MIX until the very end.
If you have too much liquid you have soup with floaters. A potjie should be almost dry and chunky.
Do not overcook the vegetables. You want to see what everything is … not land up with a mush.
