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


  • 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


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.


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