Creating Wines of Distinction

Venison Pie with Smoked Sweet Potato Purée and Fine Bean Salad

Yields 10 portions

Enjoy with the Creation Syrah or Syrah, Grenache

Venison Filling:

2 kg venison shanks

250 g onions (finely chopped)

1 clove garlic (creamed)

2 bay leaves

1 sprig thyme

1 sprig rosemary

500 ml Creation Syrah or Syrah, Grenache

100 g exotic mushroom mix

15 ml vegetable oil

salt and pepper to taste

Place all the ingredients, except for the mushrooms and vegetable oil, in a pressure cooker for +/- 1 hour.

Strain the liquid and reduce till only a third is left.

Remove the meat from the bones and mix with the reduced liquid.

Sauté the exotic mushrooms in the vegetable oil for 5 min and add to the venison meat mixture.

Season to taste with salt and pepper.

Set aside.

Smoked Sweet Potato:

250 g sweet potato (peeled and cut into large cubes)

100 ml full cream milk

50 g salted butter

salt and pepper

**20 – 50 ml cream

10 g smoking chips

Cook the sweet potato in the milk till soft.

Strain off the milk and transfer the sweet potato to a small baking tray.

Keep one corner open. Take some foil and shape it into a bowl, placing it in the open corner.

Place your wood chips in an old pan and put on a high heat till the chips start smoking lightly. Take a lighter and by tilting the pan on one side, try to light the chips. They will catch fire if hot enough.

Pour the burning wood chips into the foil bowl in the baking tray.

Cover the whole tray with foil to trap the smoke.

Leave aside for 10 minutes. Blend the sweet potatoes in a bar blender till smooth.

**Adding the cream is optional.

Dough:

200 g cake flour

100 g salted butter

45 ml cold water

50 g dried beetroot powder

Rub the flour, beetroot powder and butter together to form crumbs.

Add the water and only mix till well combined.

Do not overwork the dough.

Set aside to rest for an hour.

Roll out the pastry and place in muffin trays or the pie mould/s of your choice.

Blind bake the bases for 20 min in an oven at 175° C.

Remove the pie bases from the moulds.

Fill with the venison pie mix and bake till the base is crispy and brown.

Fine Bean Salad:

100 g fine beans (finely sliced)

20 g red onions (finely sliced)

10 ml olive oil

5 ml verjuice

salt and pepper

Mix all the ingredients together and season to taste.

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