This response is a bit late, but I loved pofadders when I lived in Namibia. They have to be BBQ'ed. Really not exciting when cooked indoors. Use the recipe as a guide. I used sheep or goat instead of venison. I also tended to leave out the kidney and heart. They are called pofadders because they look like a skinned puffadder.

large intestine of venison
venison liver, heart and kidneys, cleaned and diced
pepper
crushed roasted coriander seeds
dried thyme
Worcester sauce
chopped onion

Clean the intestine. Mix the ingredients and stuff the mixture into the intestine. Tie off ends of intestine with string. BBQ over moderate coals for about 15 to 20 minutes.

Probably a heart attack waiting to happen.

Robin

Try one of your favorite Bratt type receipes and and some cooked cabbage to the mix. It stinks like hell when cooked but, tastes great