Father’s Day Confit Impala Neck and Pinot Noir Pie Recipe |Haute Cabriére Restaurant Cape Town
Inspired by his own dad’s liking, esteemed Haute Cabrière Head Chef Ryan Shell shares a Father’s Day recipe for Confit Impala Neck and Pinot Noir Pie. Tender and juicy, this game pie, which...
Keywords
- impala neck
- confit
- Pinot Noir
- Haute Cabriere Restaurant
- Haute Cabriere Wine Estate
- Haute Cabriere Pinot Noir
- wine
- Ryan Shell
- recipe
- ingredients
- Father’s Day
- dad
- dads
- father
- fathers
- dish
- chef
- pie
- parsley potatoes
- Franschhoek
Ingredients
- 2 impala necks
- 100g brown sugar
- 30g rock salt
- 2 cloves garlic
- 2g mustard seed
- 2g black pepper
- 2g coriander seed
- 2 sprigs rosemary
- 5kg confit fat
- 2 large onions
- 2 carrots
- 2 turnips
- 2 beetroots
- 2 litres lamb stock
- 4 cloves garlic
- 4 sprigs rosemary
- 1 large onion chopped
- 200g butter
- 50ml olive oil
- 1 punnet button mushrooms, sliced
- 1 bottle Haute Cabrière Pinot Noir
- 3 sprigs thyme, stalks removed
- 30g flour
- Puff pastry
- 1 egg
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