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.
Springbok Neck Stew
- 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
- 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