Prep time 20 minutes/Cook time 70 Minutes/Serves 4-6
This is home-style food that makes the most of South Africa’s most economical meat, venison. This is a potato-topped pie like hunter’s pie but with a twist that the topping is made of rosti rather than mashed potato. This pie is also great in that you can make it ahead and store in the fridge or freezer until you are ready to cook.
Ingredients:
1 tbsp cooking oil
1 onion, finely chopped
500g (1 lb) venison
300ml red wine
2 sprigs fresh thyme
2 bay leaves
2 tbsp tomato puree
1 red chilli, finely chopped
500g potatoes
2 leeks, washed and chopped
200ml crème fraîche
50g butter, melted and cooled
salt and freshly-ground black pepper, to taste
Method:
Place a large frying pan over medium heat. Add the oil and fry the onions for 3-4 minutes, until soft. Add the meat and cook for 8-10 minutes until completely browned. During this time make sure to break up any clumps with a spatula. Pour in the wine, then stir in the herbs and chilli. Bring to a boil and stir in the tomato puree before seasoning with salt and black pepper. Reduce the heat to a simmer and continue cooking for 20 minutes, until the liquid has almost completely evaporated away. Take off the heat and set aside.
In the meantime, pre-heat your oven to 190ºC (375ºF, Gas Mark 5).
Place the potatoes (keep whole and do not peel) in a large pan and cover with cold water. Bring to a boil and cook for 4 minutes then drain in a colander and plunge in a bowl of cold water to cool.
Place the leeks in another pan, and pour just enough boiling water to cover over them. Cook over moderate heat until soft (about 8 minutes). Drain the leeks then arrange them in the base of an oven-proof baking dish. Spread the crème fraîche over the leeks.
Peel the cooled potatoes then grate coarsely into a large bow. Pour over the melted butter and carefully turn to coat. Remove the bayleaves and thyme sprigs from the meat then arrange on top of the crème fraîche. Cover everything with the grated potatoes.
Place in the centre of your pre-heated oven and bake for 35 minutes, or until the potato topping is golden. Serve accompanied by your choice of greens.
