Recipes, Venison

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
  • butter


  1. Heat the olive oil in your potjie on the fire and fry the onion until soft. Add the bacon and fry until cooked.
  2. Add the carrots and garlic and fry for 2 minutes.
  3. Now add all the spices and mix everything together so that the spices can release their aroma
  4. 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.
  5. 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.