Winter in Karoo sees the opportunity to settle down in front of a big log fire, enjoy delicious venison and sip red wine.
Here is one of our favourites from our Karoo Kitchen – Kudu Pot Pie.
Ingredients
- 1 kg kudu (or other venison) stewing meat, cut into 1-inch cubes
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 tsp juniper berries
- 1⁄4 cup flour
- 3 tablespoons butter
- 1 cup diced onion
- 1 cup diced carrot
- 3 garlic cloves, crushed
- 1 cup red wine
- 1 cup green peas
- 1⁄2 cup beef stock
- 2 bay leaves
- 1 (9 inch) prepared pastry dough
Method
- 1. Preheat oven to 200°C (400°F). Lightly grease a 9-inch deep pie dish
- 2. Toss the meat in well seasoned flour
- 3. Heat butter in a large skillet over medium heat. Add the venison and brown on all sides, stirring occasionally, for about 5 minutes
- 4. Add onions, carrots, and garlic. Cook until softened, stirring, for about 5 minutes
- 5. Add wine, peas, broth, and bay leaves. Bring to a boil over high heat. Cover and simmer over medium-low heat for 20 minutes
- 6. Transfer mixture to prepared pie dish. Cover with prepared pastry dough and bake 20 to 25 minutes, until top is golden and juices are bubbly
Serving suggestions
- Best enjoyed with a nice glass of red and good company!
Samara Private Game Reserve is a luxury Big Five safari destination with a difference. Guests are invited behind the scenes of a passionate conservation journey to restore a unique South African wilderness. This genuine conservation participation combined with heartfelt Karoo hospitality and breathtaking landscapes to offer a safari that feeds the soul.
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