Brospan venison pie

By admin
14 August 2013

A winning recipe from Huisgenoot reader Geraldine Lee.

Serves 4-6

Preparation time: 25 min

Cooking time: 3 hours 

SPICE MIX

2 ml (½ t) curry powder

5 ml (1 t) paprika

5 ml (1 t) ground coriander

1 ml (¼ t) ground cloves

2 ml (½ t) salt

MEAT

30 ml (2 T) sunflower oil

2 medium onions, chopped

2 garlic cloves, chopped

120 g bacon, diced

700 g venison, cubed

500 ml hot meat stock

CRUST

160 ml (? c) milk

80 ml (? c) sunflower oil

1 egg

250 ml (1 c) cake flour

10 ml (2 t) baking powder

5 ml (1 t) paprika

2 ml (½ t) salt

5 ml (1 t) dried mixed herbs

1 Grease a 30 cm pie dish with nonstick spray.

2 Spice mix: Mix all the ingredients.

3 Meat: Heat the oil in a large saucepan and fry the onions until soft and translucent. Add the garlic and bacon and stir-fry until the bacon is crisp. Set aside.

4 Fry the meat in batches for 2-3 minutes a batch or until golden brown. Add the spice mix while the meat is frying and a little stock to prevent sticking.

5 Reduce the heat, return all the meat, the onion and bacon to the saucepan, add the stock and simmer slowly for 2-2½ hours or until the meat falls apart. Spoon into the prepared pie dish and allow to cool.

6 Preheat the oven to 180 °C.

7 Crust: Whisk together the milk, oil and egg. Sift together the flour, baking powder, paprika and salt and add the herbs. Add the milk mixture and mix to a smooth, soft dough.

8 Spoon the dough over the meat and bake for 30 minutes or until the crust is golden brown.

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