• 1.7 kg
(1) Spa Venison goat kid shoulder, bone in
• 1.2 kg
tinned diced tomatoes
• 0.6 kg
diced onion
• 0.6 lt
white wine
• 0.1 lt
white wine vinegar
• 7
cloves garlic *
• 2
bullet chillies *
• 2
rosemary sprigs *
• 3
anchovies *
• 70 g
pancetta *
• Short
crust pastry
• Oil,
seasoning
Set oven
to 85ºC. Heat large pot. Heat oil, season shoulder well, sear. Remove shoulder.
Make
paste with (*) ingredients, frying onion and paste. When onion is translucent,
add liquids, reducing by half. Add tomato, boil. Return shoulder to pot. Seal
pot with foil, cooking overnight or until goat falls off bone. Remove goat and
reduce sauce. Take meat off bones, finely shredding. Return to sauce and check
seasoning. Line pie tins with thin pastry, fill 2/3 with pie mix and place lid
on top. Seal pie, glazing with egg wash. Set oven to 180ºC. Bake pies until
golden, about 20 minutes, turn out, serve with chutney and coleslaw.
A
Barcaldine House Pinot Noir provides a great match.
