An adaptation of an old Cape Malay dish called “Denningvleis”
This dish goes back to the Batavian times and was brought to South Africa by sailors from the Dutch East Indie Company on their way back home.
The Spiced Lamb Pot recipe and spices lend itself perfectly for use with Venison as well. The dish can be cooked on the stove or, more traditionally, in a Potjie Pot over an open fire.
The recipe and all instructions are on the back of the packet.