IMPALA PIE WITH TAMARILLO CONFIT

 

Join us we celebrate Shiraz week 2021. The theme is Shiraz and Venison. The below recipe is the brainchild of  Pretoria chef Rachel Botes. The idea was to come up with a unique recipe that brings out the best that our favourite cultivar, Shiraz, has to offer. This Impala pie is worth the effort and is a crowd pleaser! It is not as sweet as the list of ingredients may suggest.

IMPALA PIE INGREDIENTS

About 3kg of leg of Impala for a large pie

NOTE: depending on what size pie you want to make use either a part of the leg or the shoulder. Any other off-cuts from working the carcass is good, even the knuckles or neck.

2kg oxtail

750ml Saronsberg Shiraz (ensure you have more to enjoy with the final product)

2 cups bottled black cherries in syrup

250g good quality chunky strawberry jam

a handful of fresh thyme

salt and freshly ground black pepper

 

CREAM CHEESE PASTRY TOPPING

8 tablespoons butter

120g cream cheese

½ cup cream

1½ cups all-purpose flour

½ teaspoon coarse salt

1 teaspoon thyme leaves

 

PIE METHOD

  1. Place the venison, thyme and oxtail in an oven-proof dish, add the wine and cover with water.

  2. Place in the oven at 100⁰C overnight.

  3. Remove from the oven and shred the meat, preserving the cooking juices and discarding the thyme stalks.

  4. Add the strawberry jam and cherry syrup to the cooking juices and reduce with half over medium heat in a saucepan.

  5. Check the seasoning, adding salt and pepper if necessary.

  6. Combine the shredded meat, cherries and the reduced sauce, and mix well.

  7. Place the mixture into a pie dish big enough to hold the meat.

  8. Pulse all the ingredients for the topping in a food processor until just combined.

  9. Refrigerate for 30 minutes before rolling it out and covering the pie.

  10. Glaze with a beaten egg yolk and bake at 180⁰C for 25-35 minutes or until the pastry turns golden brown and the pie is heated through.

 

TAMARILLO CONFIT INGREDIENTS

¼ cup olive oil

3 medium red onions, thinly sliced

300ml Shiraz

1kg tamarillos, peeled 

240g treacle sugar

½ teaspoon ground cinnamon

¼ teaspoon Ethiopian Berbere spice mix (If Berbere is not available substitute with a pinch of cayenne pepper)

½ teaspoon ground nutmeg

 

TAMARILLO CONFIT METHOD

 

  1. Add olive oil and sliced onions to a frying pan over medium heat. Cook for approximately 20 minutes, or until softened.

  2. Add wine and simmer for 20 minutes or until the wine has evaporated.

  3. Add the fruit and cook until tender – this will take approximately 20 minutes.

  4. Add the sugar and spices and cook over medium heat until the sugar has dissolved and the sauce becomes glossy.

  5. Store in a sterilised jar in the refrigerator for up to a month.

 

© Rachel Botes, The Original Delicious