1.5 – 2kg venison meat (bones in)
3 – 4 garlic cloves (finely chopped)
3 tbsp olive oil
150g pork speck (cut into cubes)
2 – 3 bay leaves
12 black peppercorns
6 juniper berries
8 whole cloves
3 spring thyme
5 whole allspice
500ml Survivor Cabernet Sauvignon
3 bags Rooibos Tea
250ml boiling water
2 chicken stock cubes
3-4 leeks (rinsed and cut into cubes)
2 carrots (peeled and cut into cubes)
3 tbsp butter
2 rolls puff pastry (thawed)
1 egg (lightly beaten)
Pour 250ml of boiling water over the teabags, add the two stock cubes and brew for 5 minutes. Gently heat the olive oil in a large heavy-based pot. Brown the venison meat on all sides. Add the speck and fry for another 5 minutes.
Tie together the bay leaves, peppercorns, thyme, juniper berries, cloves and allspice in a piece of muslin cloth and add to the pot. Pour over the wine and Rooibos stock, then add the garlic. Bring to the boil, then cover the pot and reduce the heat to a simmer for
3 – 4 hours.
When the meat is soft, remove from heat and cool slightly. Remove the meat, but reserve the cooking liquid. Remove all bones and “pull” the meat finely.
Heat the butter in another large pot. Fry the leeks and carrots for 5 minutes then add 125 ml water and cover.
After another 5 minutes uncover and add the “pulled” meat. Mix the meat, leeks and carrots well. Add the speck cubes and enough reserved liquid to the desired consistency for a pie filling.
Butter a large square casserole dish. Roll open the thawed pastry and line the dish with one sheet, by pressing gently down the sides with your fingers. Fill the dish with the cooled meat mixture and flatten slightly.
Place the second pastry sheet over the dish, trim the sides and pinch the bottom and top sheet together all around the dish. With a sharp knife, pierce the pastry in a couple of places. Brush the pastry with the egg to glaze.
Bake the pie for 40 minutes in a oven preheated to 180°C. Serve immediately!
Serve the venison pie as a main dish with steamed vegetables, chicken salad with balsamic glaze and a glass of Survivor Cabernet Sauvignon.
Serves: 6 – 8 people
Cooks in: 3 – 5 hours
Recipe from Overhex Winery & Bistro Chef Christal Meiring
Pairs well with Survivor Cabernet Sauvignon.