Aromatic Karoo ostrich pie

Fairlady
6 servings
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venison

By Food24 November 03 2009
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Ingredients (16)

2.00 kg ostrich — neck
500.00 ml water
1.00 onion
12.00 cloves
1.00 bay leaves
6.00 black peppercorns
2.00 garlic — cloves, peeled and crushed
5.00 ml coriander — ground
2.00 ml cayenne pepper
10.00 ml mustard — powder
10.00 ml sugar
30.00 ml vinegar — wine
10.00 ml salt
2.00 ml freshly ground black pepper
20.00 ml cornflour — mixed with water
400.00 g puff pastry — defrosted
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Method:

Simmer meat gently in water with onion spiked with cloves, bay leaf and peppercorns for about 2 1/2 hours, until meat is very tender and falling off the bones.
Allow to cool in the stock, then flake meat off the bones. Remove bay leaf and return meat to stock.
Add remaining ingredients, except pastry, and bring to the boil. Thicken with a little cornflour if too watery.
Spoon meat into a large pie dish, place spiked onion in centre and allow to cool (at this stage the meat can be frozen or kept overnight in the fridge).
Roll out pastry, cut out a few leaf shapes for steam to escape and cover pie. (The onion prevents the pastry from sagging.)
Bake for 1 hour at 180 ºC until browned, crisp and golden.



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