Impala Cutlet Potjie
 
Prep time
Cook time
Total time
 
This is a twist on the traditional South African Potjie using Impala, and absolutely delicious meat that is rich and tender.
Author:
Recipe type: Venison
Cuisine: South African
Serves: 4
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
  1. Portion the impala into separate and different cuts from the rib cage. Then trim the rib cage into double chops, two bones per chop.
  2. Sprinkle some biltong spice into a baking tray and coat the impala chops with biltong spice and marinate for an hour.
  3. Heat up the skillet
  4. Wash the biltong spice off the chops
  5. Pour some olive oil onto the hot skillet
  6. Place the chops on the skillet and sear till golden brown then set aside.
  7. Place the potjie on a stove and let it heat up
  8. Melt some butter in the potjie add celery, carrots, onions, oregano, rosemary, sage, chopped garlic a little bit of salt and pepper.
  9. Pour a tin of whole peeled tomatoes, the baby shallots and lemon peels then stir
  10. Add ½ bottle of red wine, stir and put a lid on and let it boil for about 10 minutes
  11. 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
  12. Clean any fat from the liver and kidneys and cut through the middle and open them flat
  13. Coat the liver and kidneys with a bit of biltong spice
  14. Heat up a skillet and add olive oil
  15. Place the liver and kidneys onto the skillet and sear them off for 4 minutes on each side.
  16. Place the liver and kidneys into the chop ‘rest’/basket, place the lid back on and let it cook for 5 minutes.
  17. Remove the liver and Kidneys and set a side
  18. 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)
  19. 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.
  20. Pour maple syrup into a hot frying pan, add lemon zest and then stir to combine
  21. Pour the strained berry juice into the frying pan and continue stirring. Add wild basil and let the mixture cook down for 45 minutes.
  22. Remove the mixture from the heat and pour in a bowl then leave it overnight in the fridge to set
  23. Remove the stalks from the mushrooms
  24. Drizzle olive oil on them then add salt and pepper
  25. For the mushrooms and spinach place the mushrooms on a hot skillet and sear them for 2 minutes
  26. Heat some butter in a pan and add the roughly chopped spinach.
  27. Add salt and pepper and stir, leave on the heat for 20 minutes to cook.
  28. Place the spinach on top of the mushrooms and cook for 5 mins
  29. Serve straight out of the pot!
Recipe by Chef Kiran Jethwa at https://www.kiranjethwa.net/recipes/impala-cutlet-potjie/