Ingredients

Method

• A leg of venison
• 750 ml red wine
• 20 peppercorns
• 20 whole cloves
• Salt to taste
• 2 bay leaves
• 12 juniper berries
• 1/2 cup beef jus
• 250 ml crème fraiche
For the green bean stew:
• 2 large onions (sliced)
• 2 Tbl olive oil
• 4 medium potatoes (diced)
• 700 g green beans
• Salt and pepper mix
• 500 g puff pastry

Method

Ingredients

Place venison in a roasting dish with a lid. Add the red wine, peppercorns, whole cloves, bay leaves, juniper berries. Roast in the oven overnight for about 6 hours at 150°C.
Remove from the oven, strain off pan juices. Debone the meat and flake it into small pieces. Reduce the pan juices until they become a jus. Add another 1/2 cup of beef jus and mix thoroughly.
Add crème fraiche shortly before serving and heat through. Season to taste.
Cut small rounds of pastry. Place a spoonful of venison on the round.
Brush with water around the side and then place another round of pastry on top. Brush the top with beaten egg and bake the little pies in a hot oven until golden brown and crispy.
Brown onions in olive oil with the lid on until starting to colour. Add diced potatoes, then beans on top. Season with salt and pepper.
Place lid on top and cook slowly until all the liquid has evaporated. Do not stir during cooking time. Do not stir until completely cool.