Prune and venison pie

Janice Trepepi has crowned this the Queen of all pies.
 
venison

Recipe from: March 2010
Preparation time: 1 hour
Cooking time: 3 hours
 
 

Ingredients

 
  • 100
    ml
    vegetable Oil
  • 3
    kg
    Venison Cubed (I used the kudu from Wild Meats)
  • 2
    l
    Veal stock (I used chicken stock
  • 4 carrots diced
  • 1 head table celery thickly sliced
  • 15
    ml
    black peppercorns
  • 4 bay leaves
  • 10 juniper berries
  • 1 bouquet garni
  • 250
    g
    prunes - halved and pitted
  • 250
    ml
    port
  • 250
    g
    pancetta cubed
  • 4
    cloves garlic
  • 2
    onions diced
  • ground black pepper
  • 500
    g
    frozen puff pastry
  • 1
    egg beaten for egg wash
 
 

Method

 
Heat oil in a heavy casserole and brown the venison well on all sides - Remove from the pot - saute the onions for 10 minutes - Add the stock, carrots, celery,peppercorns, bay leaves, juniper berries and bouquet garni.  Add the browned venison.  Cover the casserole and bake in preheated oven at 150C for at least 3 hours until tender. Strain stock off and reduce down to 2 cups and place meat and veg back into the stock.  Soak the prunes in the port and set aside.  In a hot frying pan saute the pancetta until lightly browned then add the onions and fry for a further 5 minutes - add the garlic prune and port mixture and season - bring to the boil.  Combine the venison and prune mixture in cast iron pot or pie dish and check for seasoning.

Cover with pastry - brush on an egg wash and bake in a pre-heated oven for 25 - 30 minutes.

To read Janice Tripepi's blog click here.
 

Read more on: sauté
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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