This Springbok Neck stew or potjie is great for a slow, winter simmer or around the camp fire. It is versatile, and can be adjusted as needed.

Click here to purchase Springbok Neck

Springbok Neck Stew

Prep Time15 mins
Cook Time4 hrs
Servings: 4

Ingredients

  • 1 kg Springbok Neck sliced
  • Salt and Pepper
  • Olive Oil
  • 1 Onion roughly chopped, not too thin
  • 1 sprig rosemary
  • 250 ml red wine cab sav works well
  • 4 potatoes cubed
  • 250 ml beef stock enough to cover the meat so be ready to adjust
  • 2 leeks sliced
  • 2 carotts sliced, not too thin
  • 4 cloves garlic rougly chopped
  • handful coriander

Instructions

  • On a medium heat, add a little oil to frying pan
  • Once heat is ready add the onions, garlic and leeks and fry until just clear
  • Remove and keep one side
  • Now get your pot on the hob on medium heat and add a dash of oil
  • Add the Springbok, trying to ensure all the pieces are browned
  • Then add salt and pepper to taste, and the rosemary. Also add the onions, garlic and leeks in now.
  • After a minute or two, add the red wine and the stock. Add stock until the meat is just covered.
  • Close the lid and let it simmer for 2 1/2 hours. Medium to low heat.
  • Now add the carrots and potatoes and simmer for another hour maybe hour and a half
  • If you find the liquid is too little just add stock at anytime, not too much though. Venison should not dry out.
  • Chop the Coriander and spread over the dish when ready to serve

Notes

So versatile, you can add green peppers, red peppers, butternut, sweet potatoes, turnips, celery, ginger – take your pick and make it your own. The only principle really to follow is to keep the venison braising with enough liquid, on a low heat, and for a long time… time is probably the most important ingredient for these types of meals.

Share:

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on linkedin
LinkedIn

Leave a reply

Your email address will not be published. Required fields are marked

Recipe Rating




Related Posts

roast chicken creme fraiche

Roast Chicken with Creme Fraiche and Herbs

The weekly staple in South African kitchens, the good old roast chicken. Try this simple yet elegant take on roast chicken covered with creme fraiche and herbs Click here to purchase Pastured, Non GMO, Beyond Free Range Chicken

ribeye with bone marrow

Ribeye with Bone Marrow

It is very difficult to improve good quality, grass fed Ribeye… but adding some roasted bone marrow takes you to meat heaven! A very quick, easy recipe too – as all steaks are. Click here to buy Grass…

quail eggs

How to cook Quail Eggs

Quail eggs are beautiful, small eggs that taste very similar to chicken. However, there is sometimes a mystery that it is difficult to cook – so we will debunk this by showing you how simple it is to…

Lamb roast with Lavenderr

Roast Leg of Lamb with Lavender

The classic Leg of Lamb, but lets add a twist. Roast Leg of Lamb with Lavender. Yes, Lavender. The all time favourites are Rosemary, Thyme, Mint. Mix things up a bt with the fragrant Lavender. Click here to…