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Game and spinach pie

Recipe from: 5/1/2007 12:00:00 AM

Ingredients 11
Servings 8
Time 60


  • 15
    Olive oil
  • one onion finely chopped
  • 500
    venison or ostrich cubed
  • 5
    cloves of garlic
  • 250
    beef stock
  • 125
    red wine
  • 50
    balsamic vinegar
  • one can of Italian tomatoes, chopped
  • one bunch of spinach washed, stemmed and chopped
  • one roll of pastry puff
  • one egg beaten for brushing


1 Heat the olive oil in a large saucepan. Add the onion and fry until translucent, then remove from the pan. Brown the meat in the saucepan in batches. 2 Transfer all the meat and the onion back into the saucepan. Add the whole garlic cloves, beef stock, red wine, balsamic vinegar and chopped tomatoes. Bring to the boil, then reduce the heat and cook for approximately 45 minutes, or until the meat is tender. Add the spinach only at the end of the cooking time, so that it just has time to wilt, then transfer the meat into individual ovenproof dishes or one large dish. 3 Roll out the pastry, place it over the dish and trim the edges. Brush with egg, then bake in a preheated oven for 20 minutes or until the pastry is golden and puffed.

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