Jugged Venison

Potjie No: 3
Serves: 6
Cooking Time: 2.5 hours

Ingredients
2 onions, chopped
1 clove garlic, finely chopped
15 ml butter
2 kg venison with bones
3 sheep’s tails or 1 neck of mutton, sliced
1 pork rind with a thick layer of fat
5 whole cloves
5 ml ground coriander
5 black peppercorns
2 bay leaves
4 whole allspice
1 sprig parsley
30 ml wine vinegar
500 ml meat or venison stock
15 ml smooth apricot jam, maroela or apple jelly

Method
Heat butter in potjie and sauté onions and garlic until transparent.
Place meat, tails or neck and pork rind on top of onions.
Heat cloves, coriander, peppercorns, bay leaves, allspice, parsley, vinegar and stock and add to meat.
Cover with lid and simmer slowly for 2 – 2.5 hours or until meat is tender.
Remove meat from bones.
Replace meat and remove bay leaves and whole spices.
Stir in jam or jelly.