makes 1 huge pie or two smaller ones
Ingredients for the filling
125ml vinegar mixed with about 3 cups of water
2 kg venison leg or shoulder
500g – 750gr pork, chopped (optional)
2 tablespoon olive oil
1 medium onion, chopped,
3 big garlic cloves, chopped
3 whole cloves
a little cake flour
2 bay leaves
2 tablespoons ground coriander
2 cups beef stock
1 cup red wine
salt and freshly ground pepper, to taste
Leave meat over night in the vinegar water to get rid off all the excess blood. The next day, remove the meat from the water and pat dry. Preheat oven to 180. In a cast iron pot, heat the olive oil and saute the onion and garlic. When the onion has browned, add the meat, bay leaves, coriander, stock, wine, salt and pepper. Bring to the boil and place the lid on. Place pot in the oven and cook the meat for 2-3 hours, it must be fall-off-the-bone tender. If it needs more water, add a little at a time. When the meat is tender, taste for seasoning and adjust. Quickly remove all the bones using two forks. Mix the flour with a little water and add to the pot to thicken the sauce. Allow to cool and now you are ready to make the pie.
Ingredients for the runny batter
250 ml self-raising flour
2 ml salt
+- 100 ml vegetable oil
+- 100 ml milk
Place the flour and salt in a mixing bowl. Now break the egg into a cup and fill halfway with oil and then to the top with milk. Whisk the egg mixture lightly with a fork and add to the flour. Mix and pour over the cooled down meat. Bake at 180 C until golden brown. Serve your venison pie with stewed peaches and green beans. “Toe kossies ” at it’s best.
Both my mom and gran made this every winter or whenever they were lucky enough to get their hands on some venison. So, today’s venison pie, I dedicate to these two icons in my life! Thank you Ma Tina and Ouma Mina.
Michael’s Wine Recommendation – click here
Nina Timm has become a popular household name in South Africa and apart from her passion for cooking, her heart is with people. In 2012 she received the Blogger of the Year Award from Eat In Magazine and has not looked back since. She understands what her readers want. She and her family live an unpretentious lifestyle with love in abundance and a deep rooted believe in God. With her warm and heartfelt nature she has become a loyal and trusted radio personality to RSG listeners, where she has a weekly show every Thursday Morning just after 9, featuring her own recipes and those of other South African Food Bloggers.
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