CRAIG’S BLESBOK AND MINT PIE

Cooked blesbok in slow cooker with onions garlic and black pepper for about 12 hours , very fine. Then I added freshly ground black pepper . Put into a pot added about 2 cups fresh mint chopped and and I used some mint jelly slowly boiled in apricot jam 2 t spoons a bit of brown onion soup for a gravy .put into Pyrex dish and used puff pastry with egg wash.

Bake in oven until pastry is cooked. Oven at 180º

Source and Photo: Craig Snyman