ERRIEDA’S Venison Pie with Guava and Sweet Potato

• 2kg venison shoulder, cut into cubes of 25mm
• 500g lamb shank
• 25ml oil
• 1 liter of water
• 10 cloves tucked into an onion
• 2 bay leaves
• 5ml fine coriander
• 5ml black peppercorns
• 15ml salt

Sauce

• 2 chopped onions
• 30ml oil
• 250ml red wine
• 90ml grape vinegar
• 15ml mild mustard
• 30ml cornflour, diluted in water
• Salt and pepper
• 1 small onion inserted with 4 cloves
• 15-30ml guava jelly

Heat the oil in a heavy pot and braai the lam shank until brown – all sides. Remove the lamb shank from pot and put aside. Braai die venison shoulder in the same pot until brown. Also remove and put aside. Throw out the access oil and add the rest of the ingredients to the pot and bring to boil. Add both the lamb shank and venison shoulder, close the pot with the lid and let it simmer until the meat is soft and tender and starts to fall off the bone. This can take between 3-4 hours or put the above in a pressure pot for 80 minutes. Let the above cool off (Keep all the sauce) Flake all the meat from the bones and cut into smaller pieces.

Sauce
Sauteé the onion to golden brown. Add the red wine and vinegar and put on high heat for the liquid to reduce to 45ml. Add 500ml of the initial sauce from the cooking of the meat together with the mustard and mix well. Thicken with cornflour, add the guava jelly and let it simmer for a few minutes. Flavour with salt and pepper to taste. Let is cool and add the sauce to the meat.

Pastry
Preheat the oven to 220 ͦC
Roll the dough on lightly covered flour surface. Cut in thick slices, braid and cut as per the size of the pie dish. Place on top of the meat without stretching the pastry. Brush the pastry strips with beaten egg mixture and bake for 30 minutes until golden brown and cooked through. Serve with stewed guavas and sweet potatoes or guava jelly.