Wild Boar Potjiekos

Ingredients

• •2 kg wild boar, bone-in pieces
• •Olive oil
• •3 onions, sliced
• •6 cloves garlic
• •500g small potatoes
• •3 carrots, cut into chunks
• •2 courgettes, cut into chunks
• •400g tinned tomatoes
• •1 cup red wine
• •2 cups stock
• •Herbes de Provence
• •Salt, pepper
• •2 bay leaves

🐸 Marcel says:

Never lift the lid more than you need to. Every time you peek, you lose 15 minutes of cooking. Trust the process.

Instructions

1. 1

   Light your fire and allow it to burn down to grey coals. You want steady, medium heat — not a blazing inferno.

2. 2

   Heat olive oil in the potjie (cast iron pot). Brown the boar pieces in batches over the coals.

3. 3

   Remove meat. Fry the onions and garlic until golden.

4. 4

   Return meat to the pot. Add wine and let it reduce for 5 minutes.

5. 5

   Add tomatoes, stock, herbs, salt and pepper.

6. 6

   Layer potatoes and carrots on top of the meat. Do not stir — the potjie cooks in layers.

7. 7

   Cover tightly and cook over the coals for 3 hours, adding a few coals when necessary to maintain steady heat.

8. 8

   Add courgettes in the final 30 minutes.

9. 9

   Taste and adjust seasoning. Serve directly from the pot.