Thanks for this awesome recipe goes to: https://michaelolivier.co.za/archives/slow-roasted-warthog-potjie-with-dukka-spice-nico-verster-savannah-to-sea/
This is an all-in-one dish served straight from the pot with some rice or even fresh bread to soak up the delicious rich sauce. I’ve used warthog for this recipe, but any venison or even beef will do. Dukka is an Egyptian spice mixture, delicious in stews or on its own mixed with olive oil as a dip.
80 ml vegetable oil
4 carrots, peeled and sliced
2 onions, sliced
2 leeks, washed and sliced
4 celery sticks, washed and sliced
2 cloves garlic, crushed
1 bunch fresh thyme, chopped
a few sprigs fresh rosemary, chopped
1 tsp ground cumin
1 tsp ground coriander
2 whole star anise
1 kg kudu, warthog or venison of choice, cubed
250 g chorizo sausage or bacon, cubed
2 cups port or dry red wine
2 cups beef stock
4 Tbsp rooibos honey
6 potatoes, peeled and cubed
100 g dried apricots, sliced
Dukka spice
30 g toasted hazelnuts
30 g unsalted pistachio nuts
4 Tbsp toasted sesame seeds
2 Tbsp coriander seeds
2 Tbsp cumin seeds
1 tsp fennel seeds
1 tsp freshly ground black pepper
1 tsp fine salt
Make the dukka spice ahead of time. In a small blender, grind the hazelnuts, pistachios, sesame seeds, coriander, cumin, fennel, pepper and salt together, then store in a sealed jar.
Prepare a small wood fire and clean out a No. 3 size potjie.
Heat the oil in the potjie and fry 4 tablespoons of the dukka spice. Add the carrots, onions, leeks, celery and garlic, and sauté for about 10 minutes. Stir in the thyme, rosemary, cumin, coriander and star anise.
Add the meat and chorizo and brown the meat. Deglaze the pot with the port, stock and honey. Simmer, covered, for 2 hours. Add the potatoes and apricots, then simmer for a further 30 minutes, adding more cooking liquid if needed. The meat will be very tender and starting to fall apart. Serve hot with askoek, or crunchy bread.
Serves 6