Venison Pie with Soft Herbed Crust
By: Mynhardt
Serves: 6-8
Prep Time: 30 minutes
Cooking Time: 45 minutes in a pressure cooker or 2-3 hours covered in the oven
Easy to make
Ingredients
Filling
- 1 Large venison leg or shoulder, bone-in
- Some Willow Creek Garlic flavoured olive oil and butter to fry
- 3 Onions, chopped
- 5 Garlic cloves, peeled and grated
- 200g Smoked pork rashers or streaky bacon, chopped
- 1 Tablespoon coriander seeds, toasted
- 5 Cloves
- 3 Bay leaves
- 10 Juniper berries
- 1 Bottle good quality dry red wine
- 500ml Prepared beef or chicken stock
- 250ml Quince Jelly or 150ml Apricot Jam
- Salt and pepper to taste
Herbed Crust
- 250ml Canola oil
- 2 Eggs
- 250ml Milk
- Salt and pepper to taste
- 200ml Chopped soft herbs such as parsley, chives, and basil
- 250ml Cake flour
- 5ml Baking powder
Method
Filling
- Place the olive oil and butter in a large pot and brown the onions, garlic and bacon until cooked.
- Remove from the pot and add some more butter and olive oil.
- Brown the venison until well browned on all sides.
- Place the venison, onion mix, coriander seeds, cloves, bay leaves, juniper berries, red wine, stock, and jelly in a pressure cooker and season to taste.
- Cook for approx. 45 minutes or until the meat is soft and falls from the bone.
- Strain off the sauce and cook until thickened. You can add some flour and butter to thicken if there isn’t a lot of sauce.
- Pull the meat and add the sauce.
- Place in a large baking dish, top with the crust and bake on 180 degrees Celsius until golden brown.
Herbed Crust
- Mix all the ingredients together, season to taste and pour over the meat filling.