Kissing my Sister

Getting our Game On

It’s Game Season at our local butchers so my mum bought a bag of mixed game meats (venison, rabbit, pheasant and who knows what else) and we got to work in the kitchen. We decided to go old school and cook up a pie. We used a recipe for Venison stew from mum’s old South African cook book and followed the advice of my good friend (and champion pie maker) Zara for the pastry. A good tip from their pie-master’s mouth put the pastry in when it was as cold as it can be and the oven as hot as it will go.

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Mum’s old school cookery book which was a wedding gift from her dad. The message inside says ‘Kissin don’t last, cookin’ do’

Pie for Three

For the filling –

You will need a large heavy-bottomed pan

Half a Kg of meat

25 ml of canola oil

2 rashers of bacon

1 finely chopped onion

2 celery stalks

The juice of half a lemon

A good pinch of salt (we use lo-salt)

125 ml boiling water

2 bayleaves

Black pepper (we used lots as we like it and they also recommended using whole peppercorns but we forgot!)

6 cloves

25 ml flour

A generous portion of port wine

Method

Brown the meat and bacon together in the oil

Add the onion, celery, lemon juice, salt, pepper and water

Add bay leaves and cloves and simmer until the meat is tender (they also recommended using a cheesecloth for the herbs but we didn’t bother, we’re lazy!)

If there are any bones, at this point, fish them out and the herbs (leaving one lucky bay leaf)

Mix the flour, wine and stir until the sauce thickens

Make sure your oven is very hot

Roll out your pastry (puff, 125 g should do) so it’s 2 cm deep at least and cover your pie dish

Make a slit in the pie so air can escape, ‘work quickly’ as my mum put it so the pastry doesn’t have time to warm up

Enjoy with mash, roasted squash, green veg and a large glass of red

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Yummy

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This entry was posted on March 3, 2016 by in Cambridge, Eats, Recipe, Uncategorized and tagged , , , , , , , .
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