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Kudu Pot Pie recipe

By Samara on July 25, 2016
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.


  • 1 kg kudu (or other venison) stewing meat, cut into 1-inch cubes
  • 1 teaspoon salt
  • 1teaspoon black pepper
  • 1 tsp juniper berries
  • 1cup flour
  • 3 tablespoons butter
  • 1 cup diced onion
  • 1 cup diced carrot
  • 3 garlic cloves, crushed
  • 1 cup red wine
  • 1 cup green peas
  • 12 cup beef stock
  • 2 bay leaves
  • 1 (9 inch) prepared pastry dough


  • 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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