VENISON PIE
2 onions, chopped
250g sliced mushrooms
1kg venison meat, cooked off the bones
2t cloves
1 clove garlic
2t ground coriander
1 t ground nutmeg
Black pepper
250ml red wine
30 ml sugar
30ml brown vinegar
Salt
250ml grated cheese
250ml cream
10ml mustard powder
50ml flour
4 T chutney (or to taste)
For the crust:
250ml milk
250ml cooking oil
400ml flour
20ml baking powder
2 eggs
Pinch of salt
1 onion, sliced in rings
Method:
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 degrees.
Crust:
Mix milk, flour and baking powder. Add salt, eggs and oil. Mix well. Pour over meat mixture and level with a spoon. Pack onions on top of the crust.
Bake at 200 degrees Celsius for 20 minutes or until golden. Serve with chutney.
Photo and recipe: Retha Collett
Geskuif