Venison Mock-Potjie

Ingredients:

Beef chucks 
2 cups buttermilk

Marinade:

8 teaspoons cloves, fine

6 juniper berries, cracked or raisins

8 teaspoons allspice

2 roasted coriander seeds
Ground black pepper

1 1/2 cup vinegar wine

1/2 nutmeg

2 pinches salt

2 tablespoons brown sugar

Next Day ingredients: 

1 cup halved potatoes 

3 tablespoons chutney

1 cup Muscadel

1/2 cup Sweet Sherry

5 oz. bacon sliced

1 large onion, finely chopped

10 pickled onions or peppers

2 cups white wine

This recipe is great for venison or beef rounds. This recipe takes a long time to make. It is worth it! 

First marinade:  
Dice rounds in easy to eat chunks. Place the chunks into a glass bowl. Pour the buttermilk over the meat and cover. Refrigerate overnight. 

Second marinade:
Using a mortar, crush the coriander seeds and black pepper together.  In a separate bowl add the crushed coriander seeds, black pepper, vinegar, cloves, juniper, nutmeg, salt, and sugar.  Refrigerate. Having this ready ahead of time will help the next day. 

Next day. 
Remove the beef from the buttermilk and pat dry. Add the meat to the second marinade. Mix well. Let this sit for 6 hours. 

Line a flatbottom potjie or cauldron pot with olive oil and heat over moderately hot stove or fire. Fry the meat cubes until golden brown on all sides. Add the bacon, onion, and bay leaves.  Cover with wine, potatoes, and simmer for 1-2 hours on low heat.  (If you want, you can add boiling water and some of the spice marinade to keep the meat covered.)  Add the pickled onions or pickled peppers to the pot. Continue to boil for another 2 hours.  Serve over rice and dried fruit.