Venison meat that cooks slow and at a low temperature that falls apart after cooking is a great filling for a pie. But this is the Braai version of a pie, the jaffle.
- 2 tots olive oil
- 1 onion, chopped
- 1 packet bacon, chopped in small blocks
- 2 medium size carrots, grated
- 2 garlic cloves, crushed and chopped
- 1/2 teaspoon black pepper
- 1 teaspoon coriander
- 1 tot paprika
- 2 kg venison meat (without bones and cut into blocks)
- salt (use about 1 tablespoon but adjust according to taste)
- 1 cup beef stock
- bread slices
- Heat the olive oil in your potjie on the fire and fry the onion until soft. Add the bacon and fry until cooked.
- Add the carrots and garlic and fry for 2 minutes.
- Now add all the spices and mix everything together so that the spices can release their aroma
- Add the meat, season with salt, pour the stock over give everything a stir and place the lid on the potjie. This potjie must simmer very slowly now on low heat for about 4 to 5 hours until the meat falls apart easily. Remove the meat from the potjie, and pull the meat apart.
- Butter the outside of your bread slices and fill with your pulled meat, Cover with another slice of bread and toast in your jaffle maker.
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