From Strandveld Vineyards: Conrad’s Kneukel Pot

This recipe draws inspiration from Conrad Vlok’s hunting trips, and is best made using fresh seasonal ingredients.

• 1kg game knuckles and shin  (Springbok works well)
• Salt and pepper
• A few whole peppercorns
• 1 teaspoon crushed coriander seeds
• 2 bay leaves
• 1 cinnamon stick
• 2 large teaspoons Paprika
• Canola oil
• 2 large onions roughly chopped
• 500g leeks roughly chopped
• 500g carrots roughly chopped
• 4 garlic cloves crushed
• 500 ml First Sighting Shiraz
• 2 tablespoon red wine vinegar
• 300 ml beef stock
• 1 tablespoon Dijon mustard
• 1 packet tomato puree
• 3 tablespoons flour

Rice to serve and coriander or parsley for garnish

Method:
Firstly and most importantly, pour yourself a large glass of our Rhône-style red blend, Strandveld First Sighting Shiraz or a glass of Strandveld Syrah.

Season the meat with the salt and pepper, heat a large glug of canola oil in a sturdy black pot (or potjie) and in batches, brown the meat well on each side. Drain and set aside.

In the same oil, add the leeks and onions and cook until they are nicely coloured (about 10 mins on medium heat). Add the spices and garlic, fry for a minute to release the flavour.  Add the meat, wine, vinegar and half the stock (reserve the other half for later), turn down to a simmer and close the lid. Cook slowly for 1 hour stirring occasionally.

Add the carrots and cook until the meat is tender. Mix the tomato puree, mustard and flour with the remainder of the stock and add to the pot. After about 30 minutes, a thick fragrant gravy will have formed.  Remove the bay leaves and serve over rice with coriander to garnish.

Open another bottle.

For more inspiration, visit Strandveld Vineyards.