South African Venison Pie by Jeanne Horak from Cooksister.com
1. Marinate the meat for about 24 hours in a mixture of about 150ml red wine, a glug of olive oil and a 1/4 tsp of cloves.
2. Remove the meat from the marinade and reserve. Heat a knob of Lurpak® in a large pot and fry the meat until browned on all sides, then add the onions and shallots. Fry for another couple of minutes.
3. Add the beef stock, 150ml of red wine, marinade, bay leaves, dried peaches and the rest of the ground cloves.
4. Bring on the boil and then cover the pot tightly, turn down the heat and allow to simmer for 3 hours until the meat is very tender. Much of the liquid should have boiled away by then, but if necessary thicken the gravy with thickening granules.
5. Remove the bay leaves and transfer the meat, vegetables and gravy to an oven-proof dish.
6. Roll out the defrosted (preferably room temperature) puff pastry to a thickness of 4mm and use a plate slightly larger than your pie dish to cut a circular lid. Place the lid on the pie filling and tuck in around the edges or use a fork to crimp it around the perimeter of the pie dish. Decorate of the top as desired.
7. Place the pie in a pre-heated oven at 200°C for about 40 minutes or until the pasty is nicely browned. Serve with green vegetables – mine paired nicely with garlicky sauteed leeks and courgettes.
Ingredients
- 500g venison, cut into goulash-sized chunks
- 1 large carrot sliced into rounds
- 3 – 4 shallots, peeled and halved
- Knob or Lurpak® for frying
- Approx 10 dried peach halves, cut into smaller chunks and soaked in warm water if very hard
- 300ml red wine
- 2 bay leaves
- 2 cups of beef stock
- ½ tsp ground cloves
- Circle of puff pastry large enough to cover your pie dish
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Ian MacPherson - 14/09/2010 - 5:07pm
Is the large carrot meant to be an onion? and where can I get dried peaches. Ian MacPherson
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