Slow braised venison pie
| Recipe By: | Prue Leith Chefs Academy |
| Serves: | 6 portions |
Ingredients
- 1 bay leaf
- 30 ml canola oil
- large pinch pepper
- large pinch salt
- 300 g cake flour
- 3 large egg yolks
- 1.5 kg sweet potatoes
- 3 sprigs thyme
- 4 juniper berries, crushed
- 1.5 L beef or chicken stock
- 1 kg springbok or other venison leg, cubed.
- 120 g celery
- 4 carrots
- 1/2 onions
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Cooking Instructions
- Finely chop onions, carrots and celery making sure to keep them separated.
- Place the flour into a bowl and season with salt and pepper. Toss the springbok through the flour making sure every piece is evenly coated.
- Warm a pan and add 15 ml of oil. Brown the meat in batches. When all the springbok has been browned keep to one side.
- Heat the remaining 15ml of oil in a pan and sauté the onions until opaque. Add the carrots and cook for a few minutes then add the celery and cook for another few minutes.
- Add the springbok, beef stock, juniper, bay leaf and thyme. Bring to the boil then turn the heat down and leave to simmer for 2 hours stirring occasionally during that time.
- In the meantime, cook the sweet potatoes in boiling water until soft.
- Pass the sweet potatoes through a fine sieve. Add the egg yolks to the sweet potato and season with salt and pepper.
- When the venison filling is soft fill ramekins with the pie filling and top with the sweet potato mash.
- Place ramekins in the oven and bake for about 25 minutes, remove and serve garnished with sprigs of thyme.
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