Makes 1 large pie
Preparation time: 2 hours
Baking time: 30 minutes
Venison and mushrooms are a winning combination in winter. You can substitute the game with stewed beef or mutton chine.
For the crust (or use store-bought puff pastry dough)
- 2½ cups flour
- 1 cup butter
- 1 cup cream cheese
For the filling
- sunflower oil
- 1 large onion, chopped
- 3 cloves garlic, crushed and chopped
- 500 g wild or brown mushrooms, sliced
- 500 g lamb shank (or bacon)
- 1,5 kg game shank, neck or shoulder
- 750 ml chicken stock, or enough to cover the meat
- 3 tablespoons freshly ground coriander and cumin, roasted
- 1 sour apple, finely grated
- 2 twigs rosemary
- 1 teaspoon wonder pepper, cloves and cinnamon (optional)
- 1 teaspoon ground pepper
- 2 tablespoons chutney
- 3 tablespoons soya sauce or salt, to taste
- 3–4 tablespoons brown vinegar
- 1 roll puff pastry dough with real butter
- Start with the crust: Rub the butter into the flour and mix in the cream cheese. Cover it with cling wrap and put in the freezer for 20 minutes.
- Heat the oil in a pot and fry the onion, garlic and mushrooms until tender.
- Add the rest of the ingredients (except the dough) to the pot and bring to a boil. Put on the lid and allow the mixture to simmer until the meat comes away from the bone (it should take 2½ to 3 hours). You can also bake the filling in the oven at 150 °C.
- Remove the bones. Allow the mixture to simmer with the lid off until the excess liquid has evaporated, but don’t let it get too dry. Taste the filling and add salt or pepper if needed. You may also add Bisto to thicken the sauce and enhance the flavour.
- Ladle the meat into a plastic container and set aside to cool. 6. Preheat the oven to 200 ºC. Cover the filling with the pastry dough. Brush with egg and bake the pie for 35 minutes or until the crust is golden brown.