|1 kg||venison — shoulder or leg, cubed|
|200 g||bacon — smoked, strips|
|750 ml||red wine — dry|
|1 tsp||cinnamon — ground|
|6 cloves||whole, (wrapped in a muslin bag)|
|1/4 tsp||ginger — ground|
|1 pinch||saffron — optional|
|2 Tbs||lamb — tails|
|sea salt and freshly ground black pepper|
|1||onion — chopped|
|1 cup||peaches — dried|
|2 Tbs||brown sugar|
|8 cup||stock — venison, beef or lamb|
|milk — for brushing|
|3 cup||flour — cake|
|1.5 Tbs||baking powder|
|1 tsp||black pepper — freshly ground|
|1 tsp||fresh thyme|
|1||eggs — yolk only|
Place the venison, bacon, wine cinnamon, cloves, ginger and saffron (if using) in an earthenware dish and marinate overnight.
The following day, preheat the oven to 160°C.
Used a large, heavy-based casserole dish with a tight fitting lid that can also be used on the stovetop, heat it and add the fat, lard or oil.
Remove the venison and bacon from the marinade (reserve the marinade) and pat dry with paper towel. Season with the salt and pepper and brown in the fat.
Add the onion and fry for 5 minutes.
Add the peaches, tamarind water or vinegar, sugar, reserved marinade and stock. Fid the lid and place in the oven for 2-3 hours until soft.
Place the dish on the stove and cook until the sauce thickens or add a little cornflour mixed with water.
Check seasoning and leave to cool in the pot.
Increase the oven temperature to 200°C.
Placed the pastry on a lightly floured surface and roll out 2 cm thick to the size of the casserole pot. Place on top of the meat, covering the whole surface. Alternatively you can make little balls of pastry and place them tightly next to each other on top of the meat.
Brush the surface with the milk and sprinkle with feshly ground sea salt. Bake for about 45 minutes until golden brown.
For the buttermilk pastry:
Mix all the dry ingredients in a bowl.
Work the butter into the dry mixture using your fingertips until it resembles breadcrumbs.
Mix the buttermilk, milk, egg and yolk together, and then add it to the dry mixture.
Work lightly until it forms a dough – don’t overwork it.
Wrap in plastic wrap and rest in the refrigerator for 1 hour before using.
Recipe reprinted with permission of Michelle Theron, Executive Chef at Pierneef à La Motte.