Venison Pie
with Port and Prunes
Ina Paarman
If venison is not available, you can use beef (lean brisket). Do make the filling the
day before, it improves with keeping. A good quality bought puff pastry will save
time if that is a problem, but first prize remains our Sour Cream Pastry.
Serves 6
YOU WILL NEED
1 kg shoulder or leg of venison cut into 3cm x 3cm
blocks
200 g lamb shank (optional)
125 g prunes, pipped
1 cup (250 ml) ruby port
125 g streaky bacon
canola oil
2 T (30 ml) Ina Paarman’s White Sauce Powder
1 T (15 ml) Ina Paarman’s Meat Spice
2 medium onions, chopped
½ t (2,5 ml) Ina Paarman’s Green Onion Seasoning
2 carrots, sliced into rings
2 bay leaves
4 cloves of garlic, sliced into slivers
2 cups (500 ml) water
2 x 25 g of Ina Paarman’s Liquid Beef Stock
¼ cup (60 ml) balsamic or red wine vinegar
400 g Sour Cream Pastry or bough puff pastry
1 egg
pinch of salt
Method
Leave the meat out of the fridge to come to room temperature.
Soak the prunes in the port. Leave on one side.
Cut the bacon across the rashers into smaller pieces. Crisp them in about 2T of oil using a large
ovenproof cast iron pot. Remove the bacon with a slotted spoon but retain the oil in the pot.
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