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.
- Serves: 8
- Recipe Category: Meat lamb, Meat game venison, Pies pastries
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Products in this recipe:
Durban Curry Cook-In Sauce
Chicken Stock Powder
Seasoned Sea Salt
Lemon & Black Pepper Seasoning
You Will Need:
Ina’s Tip
The meat can be softened in a pressure cooker or instant pot for ±45 minutes.
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.
The meat can be softened in a pressure cooker or instant pot for 45 minutes.
Batter:
Adjust the oven rack to the middle position and preheat the oven to 180 °C.
Whisk the eggs, adding the oil gradually. Whisk in 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 40 minutes until golden brown.
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.
- Serves: 8
- Recipe Category: Meat lamb, meat game venison, pies pastries
-
Products in this recipe:
Durban Curry Cook-In Sauce
Chicken Stock Powder
Seasoned Sea Salt
Lemon & Black Pepper Seasoning
You Will Need:
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.
The meat can be softened in a pressure cooker or instant pot for 45 minutes.
Batter:
Adjust the oven rack to the middle position and preheat the oven to 180 °C.
Whisk the eggs, adding the oil gradually. Whisk in 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 40 minutes until golden brown.