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Lamb & Venison Pie

Lamb & Venison Pie

A stunning centre piece – different and delicious. The curry flavour is extremely mild, in fact most people will not even notice it. It is simply flavourful.

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You Will Need:

Batter
  • 2 eggs
  • ½ cup (125 ml) canola or olive oil
  • 1 cup (250 ml) fresh full cream milk
  • 1 cup (250 ml) cake flour
  • 2 t (10 ml) baking powder
  • 2 t (10 ml) Ina Paarman’s Lemon & Black Pepper Seasoning
  • 1 onion, thinly sliced, into rings
  • 2 t (10 ml) olive oil
Batter
  • 2 eggs
  • ½ cup (125 ml) canola or olive oil
  • 1 cup (250 ml) fresh full cream milk
  • 1 cup (250 ml) cake flour
  • 2 t (10 ml) baking powder
  • 2 t (10 ml) Ina Paarman’s Lemon & Black Pepper Seasoning
  • 1 onion, thinly sliced, into rings
  • 2 t (10 ml) olive oil
Cover pie with pour-over batter Cover pie with pour-over batter
Top batter with seasoned onion rings Top batter with seasoned onion rings
Serve with style Serve with style

Ina’s Tip

The meat can be softened in a pressure cooker for ±45 minutes or in a slow cooker for 4 - 5 hours.

Method:

In a large, thick-bottomed saucepan, heat the oil, and brown the venison and lamb knuckles in batches.

Remove the meat.

In the same saucepan, sauté the onion, celery, and carrots.

Return the browned meat to the pot.

Add the Durban Curry, Chicken Stock Powder dissolved in water, and Seasoned Sea Salt.

Cover with a lid and simmer for about 2 - 2½ hours until tender.

Remove bones and gently shred up the meat.

Place in a large oval 35 cm x 5 cm deep ovenproof casserole.


Batter:

Adjust the oven rack to the middle position and preheat the oven to 180 °C.

Whisk the eggs, add the oil gradually. Add the milk.

Sift together the flour, baking powder, and 1 t (5 ml) Lemon & Black Pepper Seasoning onto baking paper.

Pour the dry ingredients into the wet ingredients and whisk until smooth.

Pour batter over the meat in the casserole dish.

Mix the thinly sliced onion with the other 2 t (10 ml) Lemon &  Black Pepper Seasoning and a little oil, and arrange on top of the batter.

Bake for 35 minutes until golden brown.

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Lamb & Venison Pie

A stunning centre piece – different and delicious. The curry flavour is extremely mild, in fact most people will not even notice it. It is simply flavourful.

Lamb & Venison Pie

You Will Need:

Batter
  • 2 eggs
  • ½ cup (125 ml) canola or olive oil
  • 1 cup (250 ml) fresh full cream milk
  • 1 cup (250 ml) cake flour
  • 2 t (10 ml) baking powder
  • 2 t (10 ml) Ina Paarman’s Lemon & Black Pepper Seasoning
  • 1 onion, thinly sliced, into rings
  • 2 t (10 ml) olive oil
Ina’s Tip

The meat can be softened in a pressure cooker for ±45 minutes or in a slow cooker for 4 - 5 hours.

Method:

In a large, thick-bottomed saucepan, heat the oil, and brown the venison and lamb knuckles in batches.

Remove the meat.

In the same saucepan, sauté the onion, celery, and carrots.

Return the browned meat to the pot.

Add the Durban Curry, Chicken Stock Powder dissolved in water, and Seasoned Sea Salt.

Cover with a lid and simmer for about 2 - 2½ hours until tender.

Remove bones and gently shred up the meat.

Place in a large oval 35 cm x 5 cm deep ovenproof casserole.


Batter:

Adjust the oven rack to the middle position and preheat the oven to 180 °C.

Whisk the eggs, add the oil gradually. Add the milk.

Sift together the flour, baking powder, and 1 t (5 ml) Lemon & Black Pepper Seasoning onto baking paper.

Pour the dry ingredients into the wet ingredients and whisk until smooth.

Pour batter over the meat in the casserole dish.

Mix the thinly sliced onion with the other 2 t (10 ml) Lemon &  Black Pepper Seasoning and a little oil, and arrange on top of the batter.

Bake for 35 minutes until golden brown.

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