A rustic, golden-brown venison pie featuring a rich, red wine-infused filling encased in flaky puff pastry. This fireside favorite is baked to perfection in a cast-iron pot for a truly authentic braai experience.
1 kg venison mince (Springbok or Kudu) or ½ cup red wine
1 store-bought puff pastry or 1 chopped onion
1 beaten egg
30 g chopped oinions
red wine
1
Cook the venison mince with onions and red wine in a separate pan until thick, then cool.
2
Line the base of a greased, shallow flat-bottomed cast-iron Dutch oven with half the pastry.
3
Add the mince filling, cover with the remaining pastry, and brush with beaten egg. Cover with the lid.
4
Place the pot onto a very sparse bed of coals, and place 4–5 hot coals directly onto the lid to create an oven effect. Bake for 40 minutes until the pastry is puffed and golden.
Notes
Braai on a low, consistent indirect heat
Ingredients
1 kg venison mince (Springbok or Kudu) or ½ cup red wine
1 store-bought puff pastry or 1 chopped onion
1 beaten egg
30 g chopped oinions
red wine