Originally from 16th century Netherlands, this was the Hutspot or House Pot and this cooking technique migrated to South Africa.

The technique is economical needing little equipment.

The real divergence from "Stew" is that this meal is never stirred.

The real Potjie is a large iron pot on a tripod, great for outdoor cooking, but in UK the weather being what it is we tend to use a heavy french pan (a le creuset) rather than a Potjie.


1.5 kg
diced venison
1 kg
75 ml
self raising flour
500 ml
500 ml
FAIRTRADE apple juice
250 ml
FAIRTRADE red wine
500 g
organic local potatoes
500 g
medium onions



Peel the potatoes and carrots and chop into bite sized pieces.

Skin the onions and slice into circles.


Brown the meats in a little oil in the pan.

Season the meat with salt and pepper.

If you have a favourite herb mixture, now is the time to add it to the pan . . .

Mix the flour with the stock and add to the pan.

Add a little wine and apple juice, enough to lap around the meat. Cover the pan and simmer for 3 hours over a very low heat.

Pour a glass of wine, do the crossword, talk to the folks.

Check the liquid from time to time, just to make sure it is not drying out.

Test the meat, it should be starting to go tender. Add a layer of onions, a layer of carrots, and a layer of potatoes and maybe a little more wine.

Simmer for a further 45 to 60 minutes.

To serve

Use a ladle. Serve over cooked long grain brown rice.

Or serve with "doorsteps" of wholemeal bread.


White wine is fine.

Add some chopped tomatoes to the vegetables.

Add some more liquid and make dumplings to cook in the top for the last half hour.

Lamb and bacon work just as well as venison and beef. However, they maybe need a squeeze of FAIRTRADE lemon juice.