Impala Cutlet Potjie
Author: Kiran Jethwa
Recipe type: Venison
Cuisine: South African
Prep time:
Cook time:
Total time:
Serves: 4
This is a twist on the traditional South African Potjie using Impala, and absolutely delicious meat that is rich and tender.
Ingredients
- For the Potjies
- 12 Long bone doubled impala chops. Or substitute with Venison chops
- 2 Impala/Venison Kidney
- 1 Impala/Venison liver
- 100g biltong spice
- 2 sticks celery (chopped)
- 1 carrot (chopped)
- 1 red onion (chopped)
- 4 tsp Oregano
- 4 tsp Rosemary
- 4 tsp Sage
- ½ kg baby shallots
- Zest of 2 Lemons
- ½ bottle Red wine
- Salt and pepper to taste
- 2 tbsp Butter
- 100 ml Olive oil
- Tin of peeled tomatoes
- 2 tbsp crushed garlic
- For the chutney
- White Berries and purple berries (Substitute with 1 punnet blueberries and 2 peaches)
- 2 tbsp Maple syrup
- Zest of 2 Lemons
- 1 handful Wild basil or Thai basil
- For the creamed spinach
- 2 large bunches wild or Italian baby spinach
- 6 Portobello mushrooms
- 1 tbsp Butter
- Salt and pepper to taste
Instructions
- Portion the impala into separate and different cuts from the rib cage. Then trim the rib cage into double chops, two bones per chop.
- Sprinkle some biltong spice into a baking tray and coat the impala chops with biltong spice and marinate for an hour.
- Heat up the skillet
- Wash the biltong spice off the chops
- Pour some olive oil onto the hot skillet
- Place the chops on the skillet and sear till golden brown then set aside.
- Place the potjie on a stove and let it heat up
- Melt some butter in the potjie add celery, carrots, onions, oregano, rosemary, sage, chopped garlic a little bit of salt and pepper.
- Pour a tin of whole peeled tomatoes, the baby shallots and lemon peels then stir
- Add ½ bottle of red wine, stir and put a lid on and let it boil for about 10 minutes
- Place the chops into the Potjie, with the meaty end at the bottom and bone sticking upwards. (So you are almost lining the pot with the chops, creating a pocket for the impala kidney to sit and cook) Let it cook for about an hour
- Clean any fat from the liver and kidneys and cut through the middle and open them flat
- Coat the liver and kidneys with a bit of biltong spice
- Heat up a skillet and add olive oil
- Place the liver and kidneys onto the skillet and sear them off for 4 minutes on each side.
- Place the liver and kidneys into the chop ‘rest’/basket, place the lid back on and let it cook for 5 minutes.
- Remove the liver and Kidneys and set a side
- For the chutney heat a frying pan and throw the berries in and cook the pulp down for 15 minutes. (Put a lid on to trap the steam, this will allow the water in the steam to break down the berries)
- Add water and stir, using a large spoon mash and strain the berries vigorously through a sieve into a bowl to extract the juice and pulp.
- Pour maple syrup into a hot frying pan, add lemon zest and then stir to combine
- Pour the strained berry juice into the frying pan and continue stirring. Add wild basil and let the mixture cook down for 45 minutes.
- Remove the mixture from the heat and pour in a bowl then leave it overnight in the fridge to set
- Remove the stalks from the mushrooms
- Drizzle olive oil on them then add salt and pepper
- For the mushrooms and spinach place the mushrooms on a hot skillet and sear them for 2 minutes
- Heat some butter in a pan and add the roughly chopped spinach.
- Add salt and pepper and stir, leave on the heat for 20 minutes to cook.
- Place the spinach on top of the mushrooms and cook for 5 mins
- Serve straight out of the pot!
