venison

Prune and venison pie

Recipe from: March 2010
Preparation time: 1 hour
Cooking time: 3 hours
 
Janice Trepepi has crowned this the Queen of all pies.
 
 
 

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
 

NEXT ON FOOD24X

Hake curry

2014-04-23 15:13
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Add your comment
Comment 0 characters remaining
 

Tip of the day

 
Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

Find a recipe

 
 
 

Inside Food24

 
 
 
 
 
 
 
 

Restaurants

 
Raw And Roxy in Woodstock (Cape Town)

A trendy vegan shop that prides itself on being raw and fresh from juices to patisseries.

  • Waxy O'Connors
    Burger special is a disaster as you get overcharged and then have to come back to col...
  • Delfi
    I have had a PHENOMENAL time at Delfi, everytime I have been there. Good food, great...
  • Ocean Basket (Atterbury)
    Service very poor from foreign waiters. Food below average. Sushi is good because ori...
 

Find a restaurant

 

Heard on Food24...

5 minute summer slushies
Pink lemonade slushies ready in 5 minutes. Read more...

 

Jobs - Find your dream job

Property - Find a new home

Travel - Look, Book, Go!

Escape winter, head to Mauritius

Escape winter by spending 7 nights in Mauritius' tropical bliss from R13 215 per person sharing. Includes return flights, airport transfers and accommodation.Book now!

Kalahari.com - shop online today

Welcome on board the kalahari.com 24 hour sale on books!

Today only, buy 1 book and get 1 FREE on the top 100 books. Offer expires midnight 23 April. While stocks last. Shop now!

Mother’s Day specials on appliances

Browse our range of Mother’s Day appliances to spoil and pamper mom. Offer valid while stocks last. Shop now!

WMF knife block

6 forged blade steel knives and scissors, save R1100. Buy now!

20% off Russell Hobbs dinner set

Russell Hobbs 20 Piece Porcelain Dinner Set now R299. Buy now!

Up to 30% off appliances & homeware

Save up to 30% on appliances and homeware this Easter! Offer valid while stocks last. Shop now.
 
 
There are new stories on the homepage. Click here to see them.