Venison And Prune Potjie Recipes

VENISON POT PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch, deep-dish pie plate.
• Season venison with garlic powder, onion powder, salt, and pepper. Mix in flour to coat pieces. Combine egg and milk in a small bowl for egg wash and set aside.
• Heat olive oil in a medium saucepan over medium heat. Add onion and garlic; saute until soft and translucent, 5 to 7 minutes. Turn heat to high and add venison; quickly brown the meat while stirring, making sure not to overbrown, 1 to 2 minutes. Remove mixture into a bowl and set aside.
• Make gravy by deglazing the pan with red wine and Worcestershire sauce, scraping the browned bits from the bottom with a wooden spoon. Reduce until the pan is almost dry, 10 to 15 minutes. Reduce heat to low and add beef broth. Dissolve cornstarch with water in a bowl and pour into the broth, whisking constantly. Bring to a simmer and reduce heat; cook until thickened, about 5 minutes.
• Meanwhile, fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add potatoes, carrots, and celery and cook, uncovered, for 2 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
• Combine drained vegetables with venison mixture, corn, and peas in a large bowl. Mix thoroughly.
• Line the prepared pie dish with 1 pie crust, trimming edges if needed. Place venison mixture into the pie crust, pour gravy over the top, spread mushrooms over, and cover with the other pie crust. Brush on egg wash and cut vents in the top.
• Bake in the preheated oven until the crust is golden brown and you can see filling is bubbling, 45 minutes to 1 hour. If edges of crust are getting too dark, cover edges with aluminum foil until center crust has caught up. Let cool for 5 minutes before serving.

VENISON AND PRUNE POTJIE

Steps:

• To make the venison; heat a potjie or large heavy pan over coals (or on a hob) and add the butter or oil.
• Lightly season the venison with salt and black pepper, and place carefully into the pot. Add the bacon and gently brown all over.
• Add the onion and cook over a moderate heat for 2-3 minutes. Add the garlic and mix well.
• Sprinkle over the flour and stir well, cooking for a further 2-3 minutes as the flour absorbs the fats.
• Add the sage, nutmeg and prunes and stir well.
• Add all the liquids except the lemon juice and then the tomatoes. Bring to the simmer and cover. Cook gently for 1 ½- 2 hours, or until the beef is tender.
• Remove the lid, sprinkle over the parsley and add the lemon juice. Season to taste with salt and pepper.
• To make the lime sweet potato mash; cut the sweet potatoes into equal 3cm cubes. Place them in a pan, cover with water and simmer for about 10-15 minutes or until tender.
• Drain the sweet potatoes and return to the heat to dry off.
• Purée the potatoes by hand and add the butter, cream, ginger and seasoning. Finally, add the lime juice and mix well until smooth.
• Serve the venison and prune potjie with a generous spoonful of the sweet potato mash.