Wildspastei (Venison Pie)
Wildspastei (Venison Pie). It brings a true taste of South Africa straight to your dining table.
Zutaten
- 1 kg venison (kudu, springbok, or eland), cubed
- 2 Esslöffel Öl
- 2 onions, finely chopped
- 2 Knoblauchzehen, gehackt
- 2 Möhren, gewürfelt
- 1 Esslöffel Tomatenmark
- 1 Esslöffel Mehl
- 1 Tasse Rinderbrühe
- 1 Tasse Rotwein
- 2 Esslöffel chutney (optional but traditional)
- 2 Lorbeerblätter
- 1 tsp getrockneter Thymian
- ½ tsp gemahlener Koriander
- Salz und schwarzer Pfeffer nach Geschmack
- 1 sheet puff pastry for the pastry
- 1 egg, beaten (for egg wash) for the pastry
Anleitungen
- Brown the meat: Heat oil in a heavy pot over medium-high heat. Brown the venison in batches until well seared. Remove and set aside.
- Build the base: In the same pot, sauté onions until soft and golden. Add garlic and carrots and cook for 2 to 3 minutes.
- Make the gravy: Stir in tomato paste and flour and cook for about 1 minute. Gradually pour in the red wine and stock, stirring to prevent lumps.
- Slow cook: Return the venison to the pot. Add bay leaves, thyme, coriander, chutney, salt, and pepper. Cover and simmer gently for 1½ to 2 hours until the meat is tender and the sauce has thickened. Remove the bay leaves and allow the filling to cool completely.
- Assemble: Preheat the oven to 180°C. Spoon the cooled filling into a pie dish. Cover with puff pastry, trim the edges, and press to seal. Cut a few small slits in the top for steam to escape. Brush with beaten egg.
- Bake: Bake for 25 to 35 minutes until the pastry is golden and crisp.
