Ingredients
2 kg deboned venison, cut into cubes
(kudu, springbok or impala is excellent)
1 kg beef shin cut into slices
75 ml cake-flour
15 ml salt
Freshly ground black pepper to taste
3 ml graded nut
1 can (± 400 ml) mushroom soup
1 litre apple juice
250 ml dry white wine
4 potatoes, cut into small blocks
5 carrots, sliced
4 onions, sliced
1 butternut squash, sliced
4 peeled tomatoes, coarsely chopped
Dumplings:
360 g (750 ml) self-raising flour
2ml salt
375 ml milk
Method
Brown meat in a heated "potjie".
Add cake-flour, soup and flavouring.
Heat the apple juice and wine in a small pan and pour it over the meat.
Put on the lid and simmer for 3-4 hours,
put the vegetables in layers on top of the meat,
put on the lid and simmer for another half an hour.
In the meantime, mix all the ingredients for the dumplings together to form a soft dough, scoop the
dough on top of the vegetables and simmer for another half an hour.