Entree: South Africa – Karoo – Karoo Venison Pie (Hearty savory pie of braised venison and root vegetables in a rich red-wine gravy)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs

Additional 40 min

Total 3 hrs 10 min

Ingredients

- 2 lb (900 g) venison stewing meat, trimmed and cut into 1 in (2.5 cm) cubes
- 3 tbsp (45 ml) vegetable oil
- 3 tbsp (42 g) unsalted butter
- 2 medium onions, thinly sliced (about 10 oz / 280 g)
- 3 cloves garlic, minced
- 2 medium carrots, diced (about 8 oz / 225 g)
- 2 medium parsnips, diced (about 8 oz / 225 g)
- 8 oz (225 g) cremini or button mushrooms, halved or quartered
- 2 tbsp (16 g) all-purpose flour
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) full-bodied red wine
- 2 cups (480 ml) beef or venison stock
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (3 g) fresh thyme leaves or 1 tsp (1 g) dried thyme
- 1 tsp (1 g) chopped fresh rosemary or 1/2 tsp (0.5 g) dried rosemary
- 2 bay leaves
- 1 tsp (5 g) coarse salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 sheet (9 x 12 in / 23 x 30 cm) puff pastry, thawed (about 7 oz / 200 g) or enough pastry for a 9-inch pie
- 1 egg beaten with 1 tbsp (15 ml) water for egg wash
- 1 tbsp (15 ml) red currant jelly or 1 tbsp (15 ml) brown sugar (optional, to glaze and balance)

Instructions

1. Preheat oven to 400°F (200°C). Pat the venison dry and season lightly with salt and pepper. Toss the meat with 1 tbsp (8 g) of the flour to coat.
2. Heat 2 tbsp (30 ml) vegetable oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat. Brown the venison in batches until well-seared on all sides; remove and set aside.
3. Reduce heat to medium, add butter and remaining 1 tbsp (8 g) flour, stirring to make a light roux. Add the sliced onions and cook until softened and beginning to caramelize, about 8 minutes. Add garlic and cook 1 minute more.
4. Stir in tomato paste and cook 1–2 minutes, then deglaze with the red wine, scraping up browned bits. Let the wine reduce by about half (3–5 minutes).
5. Return the seared venison to the pot with any accumulated juices. Add carrots, parsnips, mushrooms, beef stock, Worcestershire sauce, thyme, rosemary and bay leaves. Bring to a simmer, cover, and braise gently for 1 to 1¼ hours, or until venison is tender and sauce has thickened. Remove bay leaves and adjust seasoning with salt and pepper.
6. If the filling is very thin, uncover and simmer to reduce to a thick, glossy gravy (or stir in a slurry of 1 tbsp (8 g) flour + 2 tbsp (30 ml) cold water and simmer 2–3 minutes). Cool the filling until lukewarm (30–40 minutes) so the pastry does not become soggy.
7. Roll out or fit pastry into a 9-inch (23 cm) pie dish if using bottom crust; alternatively, line dish with pastry and fill. Spoon the cooled venison filling into the prepared pie dish. Top with the puff pastry, trim and crimp edges, and cut a few vents in the top to release steam.
8. Brush the pastry with the beaten egg wash. If using, warm the red currant jelly and brush thinly over the pastry for a glossy finish.
9. Bake in the preheated oven for 25–35 minutes, or until pastry is puffed and deeply golden. Let rest 10 minutes before serving. Serve hot with roasted vegetables, braised greens, or mashed potatoes.