Recipe and styling by Mari-Louis Guy&Callie Maritz for CRUSH.
Venison meat are naturally lean and organic and I certainly am very happy that is now available to me all year round.
Makes 4 large pies
Moderate to hard
1 kg venison potjie meat ( bone –in)
2-3 cups water
A pinch of brown sugar
2 cloves of garlic
Salt and white pepper
125 g bacon, chopped
1 Tbsp butter
4 puff pastry sheets
1 Tbsp milk
In a large pot set over moderate heat, combine the chunks of venison, 2 cups of water, the cloves, brown sugar, garlic, seasoning and bacon. Simmer, lid on, until the meat is very tender and falling off the bones, about 2-3 hours. Ensure the meat is covered with liquid at all times, so add a splash every half hour or so. Remove from the heat, pick out the bones, then strain off the liquid and reserve.
Make a roux with the butter and flour, then gradually add in the reserved liquid. Cook until thickened, then add the meat back to this and stir to combine. Allow to cool completely.
Form the meat with your hands into 4 large meatballs. Use a side plate to cut 8 rounds from the pastry sheets. Place a meatball into the centre of a pastry round, lightly beat together the egg and milk and brush around the meatball with the resulting egg-wash.
Cut a few vents into another pastry round ( for steam to escape), then place this sheets over the meatball. Shape with your hands over the meatball, then crimp together the two pastry rounds. Repeat with the other meatballs and pastry. Brush the tops and sides of the pies with egg-wash.Refrigerate for 30 minutes.
Preheat your oven to 200C.
Place the pies onto a baking sheet and bake for 30-35 minutes or until the pastry is golden brown and the bottom of the pies has cooked through.
Serve with blue cheese and green fig conserve.