Hunter’s Pot

Potjie No: 1 and 3
Serves: 6
Cooking Time: 3 hours

Ingredients
125 g rindless bacon, chopped
1 onion, chopped
1 clove garlic, chopped
350 g brown mushrooms, sliced
15 ml butter
15 ml cooking oil
6 kudu Scotch fillet steaks
125 ml dry red wine
250 ml meat stock
15 ml tomato paste
15 ml lemon juice
5 ml salt
Freshly ground black pepper to taste
15 ml chopped fresh parsley

Method
Fry bacon in larger potjie until crisp.
Add onion, garlic and mushrooms to rendered fat and sauté until transparent.
Remove bacon and vegetables and set aside.
Place butter and oil in potjie and heat.
Add meat and brown a few pieces at a time.
Place meat at bottom of potjie and arrange vegetables on top.
Heat wine, stock, tomato paste, lemon juice, salt and pepper together in smaller potjie and add to meat.
Cover with lid and simmer for 2 – 3 hours or until meat is tender.
Sprinkle with parsley and serve.