We visited Sanet Verster in the West Coast town of Jacobsbaai and learnt all about hunting and how to cook venison.
Serves: 8-10
Preparation time: 1 hour
Cooking time: 1½ hours
Oven temperature: 180°C
• olive oil
• 2kg venison meat, cut into large pieces
• 1 litre of prepared beef stock
• 2 onions, roughly chopped
• 2 large potatoes, roughly chopped
• 125ml chutney
• 1 can coconut milk
• 100g oxtail soup powder
• ready-made puff pastry
• melted butter
• 1 egg, lightly beaten
1 Heat a layer of olive oil in a large saucepan and brown the venison pieces in batches. Once you have browned them all, return the meat to the saucepan. Bring the prepared beef stock to the boil then pour over the meat to cover. Season with a little black pepper. Simmer until the meat is tender. Remove from the heat and cool.
2 Strain themeat and reserve the stock. Cut the meat into smaller pieces. Remove bones and sinews.
3 Heat some more oil in a clean saucepan and sauté the onion until translucent.
4 Pour some of the reserved stock into a saucepan and cook the potatoes until tender.
5 Add the meat, chutney and coconut milk to the saucepan.
6 Mix the soup powder with a little cold water and stir into the mixture. Simmer until thickened. It should not be too liquid. (Add more stock if needed.) Cool.
7 Grease an ovenproof pie dish with butter and line with pastry. Spoon the filling into the dish and brush the edges of the pastry with the beaten egg.
8 Cover with another layer of pastry. Press the edges together and brush with egg. Bake in a preheated oven until golden.
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