Oupa's Fall-Off-The-Bone Potjie & Creamy Mash | Traditional SA Heritage Cooking

My Oupa was a cattle, corn, and peanut farmer — and when neighbouring farmers traded him venison for beef cuts, he'd make this legendary Kudu Potjie the traditional way. No fancy techniques. Just ingredients from the earth, Nagmaal wyn, and the patience of a true farmer. This is authentic South African heritage cooking at its finest — tender kudu shoulder slow-braised in communion wine with prunes, cloves, and a rich bone broth, then served over the creamiest mashed potato you've ever tasted. 🔥 What makes this potjie special: Oupa's secret — deglazing with Nagmaal wyn (sweet fortified communion wine) for that deep, honeyed richness Dried prunes and whole cloves for a subtle sweetness that balances the wild game Layered root vegetables cooked the traditional way — hard to soft, never stirred Served over buttery, creamy mashed potato that soaks up every drop of that gravy 🦌 Oupa se Kudu Potjie Recipe For the Potjie: 1kg Kudu shoulder or leg 250g Spek or diced bacon 375ml Nagmaal wyn (communion wine) 7 whole cloves 4 garlic cloves 1 onion (chopped) ½ cup dried prunes 1 celery stalk 2 tbsp vinegar 4 cups beef bone broth 2 cups water 1 bouquet garni 4 carrots 2 sweet potatoes 1 onion (quartered for layering) 8 small onions kept whole Salt & pepper For the Mash: 7 potatoes (Sebago/Russet) 80g unsalted butter ½ cup warm milk Salt Extra melted butter Method: Brown the kudu and bacon until golden. Deglaze with Nagmaal wyn, scraping up all those caramelized bits. Add spices, onion, garlic, prunes, vinegar, stock, and bouquet garni. Simmer low and slow for 2 hours. Layer in carrots, sweet potato, and quartered onions — cook 45 minutes more. Rest 15 minutes. Serve over creamy mash with plenty of that rich gravy. This is a must try recipe. ⏱️ Chapters: 00:00 — Oupa's Kudu Potjie Story 01:02 — Prepping the Kudu & Bacon 08:32 — Browning Over the Fire 10:57 — Building the Potjie Base 13:56 — Deglazing with Nagmaal Wyn 15:53 — Low & Slow — 2 Hours on the Coals 21:53 — Layering the Root Vegetables 24:44 — Making Creamy Mashed Potato 26:36 — Plating up 28:58 — Taste Test & Oupa's Legacy Subscribe for more South African heritage cooking over fire: 🔔 Subscribe:    / @traveltrailstastes   #southafricanfood #firecooking #southafricanfood #potjiekos #venisonrecipe #heritagecooking #braai #openfirecooking #boerewors