Venison pie | Woolworths TASTE

Ingredients

• 1.5 - 2 kg venison shoulder (in one piece)
• 1 cup buttermilk
• 1 - 2 free-range lamb knuckles
• 2 T canola oil
• 1 t Ina Paarman’s garlic-and-herb seasoning
• 1 litre water
• 2 1⁄2 T vegetable stock powder
• 1 onion, chopped
• 10 whole cloves
• 2 bay leaves
• 1 t ground coriader
• 1 T Ina Paarman’s seasoned sea salt
• Ready-made puff pastry or sour cream pastry
• 1⁄2 free-range egg, beaten
• For the sauce:
• Onions, peeled and chopped
• 1⁄2 t Ina Paarman’s green onion seasoning
• 1 cup Pinotage
• ½ cup wine vinegar
• 1 x 200 ml sachet Woolworths Simply Heat pepper sauce
• Onion, spiked with cloves
• 4 Cloves