VENISON STEAK POT

This dish can be cooked in the oven or in a “potjie” on moderate coals.

MEAT

1 whole sirloin of venison (1.5–2 kg)

125 ml self-raising flour5 ml dried parsley2.5 ml BBQ spice5 ml salt2.5 ml black pepperOlive oil

• Cut the meat into slices (1 cm thick).

• Tenderise with a meat hammer.

• Mix the flour and spices together and dip each individual steak into the flour mixture.

• Sear the meat on each side in olive oil in the pan.

• Keep aside until all the steaks are seared.

VEGETABLES

250 g streaky bacon, chopped2 onions, thinly sliced6–8 cloves of garlic, crushed200 g button mushrooms, sliced

½ green, ½ red and ½ yellow pepper, cut into strips

1 carrot, peeled and juliennedOlive oil

• Fry all the veggies and bacon together in olive oil until glazed.

• Layer the steaks in an ovenproof dish with the veggie mix.

SAUCE

30 ml butter30 ml cake flour500 ml cream10 ml Worcestershire sauceSalt and pepper5 ml sugar125 ml red wine

• Melt the butter in a pan, add the cake flour, then the cream, and stir to prevent lumps from forming.

• Add the remaining ingredients. Pour over the steak potjie.

• Cover and bake at 180°C for 1 hour.

• Remove the lid and bake for another 30 minutes to brown the top.

• Serve with spinach mashed potatoes.

Discover more of Antoinette's delicious recipes in Life on a Table

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