VENISON PIE
- 2 onions, chopped
- 250 g sliced mushrooms
- 1 kg venison meat, cooked off the bones
- 2 teaspoons cloves
- 1 clove garlic
- 2 teaspoons ground coriander
- 1 teaspoon ground nutmeg
- black pepper to taste
- 250 ml red wine
- 30 ml sugar
- 30 ml brown vinegar
- salt
- 250 ml grated cheese
- 250 ml cream
- 10 ml mustard powder
- 50 ml cake flour
- 4 tablespoons chutney, or to taste
- For the crust:
- 250 ml milk
- 250 ml cooking oil
- 400 ml cake flour
- 20 ml baking powder
- 2 eggs
- pinch of salt
- 1 onion, sliced in rings
Fry onions in cooking oil, add mushrooms, garlic, coriander, cloves and nutmeg. When onions start to soften, add meat and fry for 5 minutes. Add red wine, sugar and vinegar. Cook for 2 minutes.
Mix cream, mustard powder and flour, stir in until sauce thickens. (If sauce is not thick, add another mixture of the last 3 ingredients) Remove from heat and stir in cheese and chutney. Adjust taste if necessary. Add black pepper and salt to taste.
Scoop into ovenproof dish – make sure it is big enough as the crust needs to come on top.
Heat oven to 200 ºC.
Crust:
Mix milk, flour and baking powder. Add salt, eggs and oil. Mix well.
Pour over meat mixture and level with a spoon. Pack onion rings on top of the crust.
Bake at 200ºC for 20 minutes or until golden.
Serve with chutney.
Photo and recipe: Retha Collett
