A very good friend of ours works in the local meat industry which gives her (and in return us) access to all sorts of wonderful meat, including lamb, rabbit and kudu (game/venison). This round we bought the tastiest kudu sausage, kudu steaks, shank and biltong.
My mom used to make the best kudu pie when I was a child, so when we received this meat I had to call for her secret ingredients and method. Although I didn’t copy her recipe to the tee, there are a few important things to note when cooking kudu:
- The meat can be very dry, so adding fatty meats like lamb and bacon makes the world of difference.
- It has to cook quite long as the meat can be tough.
- Game meat and cloves work very well together.
- And just like French chefs, it loves wine.
Try to get your hands on some venison and treat your family to a meaty pie.
1 onion, chopped
1 teaspoon garlic
2 lamb chops
2 kg kudu (venison)
250 g bacon
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon basil
1 teaspoon cloves
500 ml red wine
500 ml beef stock
Store-bought puff pastry
1. Place the kudu, garlic and onion in a slow cooker. Add the lamb chops, bacon, herbs, cloves, the red wine and the beef stock and cook for 8 hours on low.
2. When the meat is done, pull it apart using two forks, discarding any bones.
3. Drain the meat. Boil the liquid on a high heat until it has halved an pour back into the meat – this will now be a nice and thick sauce.
4. Roll out the puff pastry and line the bottom of your pie dish with half of the pastry. Bake for 5 minutes at 180 degrees.
5. Dish the filling on top of your lined pastry. Cover it with the other half of the pastry.
6. Whisk the egg and brush the pastry cover. Bake for 30 minutes or until golden brown.
7. Serve hot with fresh veggies like broccoli and carrots.