Venison potjie with dried fruit 25 ml oil 1 kg venison, such as springbok, cubed 1 large onion, chopped 4 cloves garlic, crushed 5 ml whole cloves 5 ml mustard powder 5 ml dried (or 10 ml fresh parsley) 5 ml braai spice salt and milled black pepper 340 ml beer 500 ml Coca-Cola 75 ml Worcestershire sauce 1 can pineapple pieces in juice 250 g mixed dried fruit 125 ml chutney 50 ml natural yoghurt Heat the oil and brown the meat in batches. Don't do too much at once as the meat will draw water. Remove the meat from the pot. Fry the onion and garlic in the remaining oil, adding more if necessary and add the spices. Stir-fry for another minute. Add the meat, beer, Coca-Cola and Worcestershire sauce and stir. Cover and simmer over a low heat for about two hours or until tender. Add the remaining ingredients and cook or another hour. Stir in the yoghurt shortly before serving. Serve with rice or mealie pap and a salad. Serves 4-6.