Springbok Pot Pie

Springbok again? What can I say. I get a regular supply from the family farm in the Karoo and this one is extra special because, as I mentioned,  it’s got Tall Paul’s name on it (for the less squeamish, what I’m saying is: Tall Paul shot this one). Yikes. But let’s face it, if you don’t like the idea of hunting fair game, you shouldn’t really be eating it, right? Plus we don’t do any commercial hunting on the farm. It’s purely for the pot (our pot). Right, moving along…

My Springbok Pot Pie

Marinade:
2T red wine vinegar
60ml (1/4 cup) Old Brown Sherry or Port
125ml (1/2 cup) dry red wine
60ml (1/4 cup) olive oil
1/2 onion, peeled and chopped
1 fresh rosemary stick, bruised
3 juniper berries
5ml (1t) four-spice mix (white pepper, cloves, ginger, nutmeg)
sea salt and freshly ground black pepper

Filling:
1.75kg Karoo springbok venison shoulder or ribs, cut into 2.5cm cubes
2T butter
250g streaky bacon
1 onion, peeled and chopped
1 garlic clove, bruised
a few whole cloves
5ml (1t) salt
5ml (1t) freshly ground black pepper
2 bay leaves
a generous handful of fresh herbs, roughly chopped (parsley, thyme, rosemary)
500ml (2 cups) beef stock
2T cream

puff pastry

Mix together the marinade ingredients in a large bowl or tray and marinate the springbok for 1-2 days.
For the filling: Heat butter in a large, heavy-based stove-top to oven casserole pot. Sauté onion and bacon until soft, but not brown. Add the venison as well as all the marinade to the casserole pot. Also add the cloves, seasoning, bay leaves, herbs and stock. Place in a preheated oven at 160˚C for 3 1/2 to 4 hours. Remove from the oven and allow to stand until cool enough to handle.
Remove bones from cooked venison and place meat aside. Return the sauce to the stove, bring to the boil, and allow to reduce slightly. Add cream. Add the meat to the sauce and heat through. Pour into mini pots or large ramekins and cover with puff pastry, making sure to prick the pastry to allow the steam to escape, and place in a preheated oven at 180˚C for 25 to 30 minutes, or until golden.

PS You can also find this recipe in Prickly Pears & Pomegranates, but that one’s made with sour cream pastry (VERY delicious) and is served in a large pie dish or casserole.