Snip 13
Master Chef
1 Kudu or Springbuck Butt or Leg
250 gr speck (or fatty bacon) Chopped into small pieces
6 whole cloves
1 bay leaf
1 onion finely diced
Freshly ground black pepper and salt to taste (we use aromat instead of salt)
Puff pastry
Water to cover
Place roast into a large casserole dish, season well with the salt and pepper, add cloves, bay leaf, onion and speck. Cover with water. Close lid and cook for 6-8 hours at 100C in the oven. Check occasionally to make sure it doesn't go dry. Add more water if needed. Meat should be fall off the bone tender and most of the liquid will be absorbed.
Pull meat apart with a fork and remove all bones. Put the shredded meat into a glass dish (lasagna dish works well) Cover with pastry, brush with beaten egg and bake till golden.
Serve as is or with Crab apple or cranberry jelly.
Smaller pies can also be made as a snack or finger food.
250 gr speck (or fatty bacon) Chopped into small pieces
6 whole cloves
1 bay leaf
1 onion finely diced
Freshly ground black pepper and salt to taste (we use aromat instead of salt)
Puff pastry
Water to cover
Place roast into a large casserole dish, season well with the salt and pepper, add cloves, bay leaf, onion and speck. Cover with water. Close lid and cook for 6-8 hours at 100C in the oven. Check occasionally to make sure it doesn't go dry. Add more water if needed. Meat should be fall off the bone tender and most of the liquid will be absorbed.
Pull meat apart with a fork and remove all bones. Put the shredded meat into a glass dish (lasagna dish works well) Cover with pastry, brush with beaten egg and bake till golden.
Serve as is or with Crab apple or cranberry jelly.
Smaller pies can also be made as a snack or finger food.
