Syrah and venison is a wonderful winter combination! Chef Eric shares a recipe for a Springbok Pie that promises to be favourite with your loved ones, especially when served with the 2017 La Motte Syrah!

Springbok Pie Recipe

Springbok pie filling

1 kg    Springbok shoulder cut into cubes

300 g   Spek (Pig’s back fat)

3          Onions, peeled and sliced

3          Garlic, peeled and chopped

2          Carrots, peeled and chopped

2          Celery, trimmed and chopped

2          Thyme sprigs, leaves picked

4          Bay leaves

1 tsp    Black pepper

2          Juniper berries

4          Cloves

500 ml Red wine

120 ml Red wine vinegar

50ml   Worchester sauce

2tbs     Sago

700 g   Suet pastry

1          large free-range egg, beaten

Oryx dessert salt

Canola oil for frying

 

Suet Pastry

450 g   Cake flour    

170 g   Suet

7 g        Salt

140 g   Boiling water

Work flour salt and suet into each other using the tips of your fingers. Transfer to a bowl mixer and add boiling water while mixing on a low speed. Wrap pastry and allow resting for two hours in the fridge.

Rinse springbok well and pat dry, brown in an ovenproof casserole dish. Add the wine, vinegar Worchester sauce. Separately brown all the chopped vegetables and place in casserole with the Springbok. Toast all the spices in a pan to release their oils. Crush the spices coarsely and tie in a muslin cloth. Place spices in with the springbok.

Preheat the oven to 160°C

Cover with the lid and place in the oven for 1½ to 2 hours until almost soft. Add spek, sago and return to the oven for a further 2hours checking on it in 30min intervals for doneness. The springbok need to be very tender. Be sure to not let it stick or burn. Add small amounts of water or stock as necessary and stir as needed.

Remove the dish from the oven and cool, taste and adjust seasoning.

Increase the oven temperature to 180°C

Placed the pastry on a lightly floured surface and roll out to a thickness of 2 cm. Make sure the rolled pastry is large enough to cover the top of the casserole pot. Place on top of the meat, covering the whole surface crimping the sides into the filling, cut a hole into the middle of the pastry to allow steam to escape.

Brush the surface with the egg wash and sprinkle with freshly ground dessert salt. Bake for about 45 minutes until golden brown. Serve with the 2015 La Motte Syrah.