March 2011

Venison kudu Pie
 
 
Ingredients:
 
Pastry for 1-crust pie
2 lbs. kudu round steak, cubed
2 tablespoons oil, drippings, or shortening
2 cups chopped onions
2 tsp. salt
¼ tsp. pepper
½ tsp. dried thyme
1 bay leaf
2 tsp. Worcestershire sauce
2 cups water
4 cups diced raw potatoes
6 Tbs. flour
 
Method:

Cover kudu with lightly salted water, cover and refrigerate overnight. Drain; cut out tubes
Brown kudu steak in hot fat. Add onions, seasoning, and 1 ½ cup water. Simmer until meat is almost tender, about 1 hour.
Blend together flour and remaining ½ cup water; stir into meat mixture. Continue cooking and stirring until mixture thickens. Pour into 3 qt. casserole.
Put the meat into the small terrine pot and roll over with the puff pastry and brush with egg wash
Bake at 425 ° until lightly browned, about 30 minutes.
Served with a mash potato and seasonal vegetables