Farm-based, classically trained chef Adrienne Southey melds Middle Eastern and Eastern Karoo cooking.
Chef Adrienne’s travels to the Middle East, North Africa and India have seen her fall in love with all the flavours of these regions. Take your tastebuds on a trot around the globe at her kitchen on Hillston Farm in the Karoo where she caters for guests and large groups. But if you can’t make it there anytime soon, bring Adrienne’s cooking into your kitchen with this venison pies recipe.
- 2kg venison with bone (any cut will do e.g. ribs, saddle, leg) cut into smaller pieces
- 30mℓ oil
- 1 onion, chopped
- 5 whole cloves of garlic
- 5mℓ ground coriander
- 5 whole black peppercorns
- 2 bay leaves
- 1 handful parsley
- 500mℓ venison or beef stock
- 30mℓ vinegar
- 1kg venison, cubed
- 2 cups warm water
- 1 tbsp yeast
- 2 tsp salt
- 5 cups flour
- 4 tbsp olive oil
- Heat oil and brown venison. Remove from pan. Add onion and garlic. Sauté gently. Add spices. Sauté for a minute. Add venison, stock and vinegar. Cover and simmer gently until the meat falls off the bone. Allow to cool.
- Remove bone and shred meat.
- For the pastry, mix warm water and yeast and let sit 10 minutes until yeast proofs.
- Add 2½ cups flour with proofed yeast and mix well. Add additional 2½ cups flour and salt, knead until smooth.
- Cover bowl with plastic wrap. Let dough rest in a ball for 10-20 minutes.
- Preheat oven to 200°C. Roll out balls of dough about the size of a snooker ball. Spoon a large spoonful of venison filling onto the centre of the dough.
- Fold the sides of the dough up to form a triangle pinching the edges closed, but be sure to leave a hole in the centre for hot air to escape.
- Bake in a hot oven for approximately 20 minutes until golden. Brush with oil as they come out the oven.
Wine Suggestion: Boekenhoutskloof Cabernet
Chef Adrienne Southey runs her own restaurant on Hillston Farm in the heart of the Karoo. Read her Country Chef interview with Julienne du Toit here.
+27 (0) 49 842 1627; +27 (0) 82 322 4403; [email protected]
Photography Chris Marais
Recipes supplied and approved by chefs.