Venison Pie
45 min
Serves
4 - 6
Ingredients:
1.2kg springbok goulash
Vegetable oil
5ml smoked paprika.
30ml flour
10ml salt
10 milled black pepper
3 large onions, roughly chopped.
5 cloves garlic, roughly chopped.
2 herb bunches tied with string (rosemary, thyme, parsley, dill)
500ml beef stock
800g puff pastry
Cut the meat into cubes and brown, in batches, in oil in a large pot.
Remove from the pot and coat with the paprika, flour, salt and pepper.
Gently fry the onion and garlic in the same pot until golden
Add the meat ack to the pot with the herb bunches and stock. Cover with lid and simmer for about 1½ hours until the meat is tender, stirring occasionally to ensure the bottom doesn’t burn.
Cut puff pastry into small triangles and bake at 180C until golden and crispy.
When the meat is tender, remove from stove and throw away the two herb bunches.
Spoon the meat into baby bowls, top with a shard of crisp puff pastry.
