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VENISON PIE

3.75 hours cooking time

overnight preparation time

Serves 4

Ingredients

125 ml (½ cup) red wine
125 ml (½ cup) Clover Amasi
1,2 kg venison, cubed

Crust
400 g (1 roll) bought puff pastry
1 egg
a little Clover Fresh Full Cream Milk

Filling
Clover Mooi River Salted Choice Butter
2 onions, chopped
200 g (1 packet) bacon, chopped
500 ml (2 cups) beef stock
125 ml (½ cup) red wine
2,5 ml (½ tsp) dried thyme
salt and pepper to taste
4 carrots, thickly sliced

Method

  1. Mix the red wine and Amasi and pour over the meat. Marinate overnight.
  2. Melt some butter in a large heavy-bottomed saucepan and fry the onions. Add the bacon and fry until done. Remove everything from the saucepan.
  3. Melt some more butter in the saucepan and fry the meat in sessions until browned. Return the onion mixture and the meat to the saucepan.
  4. Add the stock, red wine, thyme, salt, and pepper to taste. Bring to the boil, then lower the temperature and simmer for 2 hours until almost done.
  5. Add the carrots and simmer for a further 45 minutes or until the carrots are almost tender.
  6. Meanwhile, preheat the oven to 200 °C and butter a large oven-proof dish. Spoon the meat mixture into the prepared dish.
  7. Place the puff pastry dough on top of the meat and press it onto the rim of the dish. Trim the excess dough neatly.
  8. Beat the egg and milk together and brush the mixture onto the pie crust.
  9. Bake for 20 minutes. Lower the temperature to 180 °C and bake for a further 15 minutes or until light golden brown on top.