THE ROSE HOUSE
If reinventing oneself and keeping up with the times were a contest, John and Trish Critchley would win every time. Both are in their sixties but they have an entrepreneurial spirit and stand back for no challenge. They have perfected the skill of making something out of nothing, over and over again.
Rose Hip Venison Pie
What you need:
1kg venison, such as a blesbok leg
1 whole onion, peeled
1 bay leaf
What you do:
Place the venison in the water with the onion. Tie the bay leaf, cloves, and peppercorn in a clean cloth and simmer all very slowly until the meat is tender enough to start falling away from the bone. Cool slightly before removing all the bones, fat, gristle and spices. Flake the meat and return it to the stock together with the seasoning ingredients.
1 large onion, spike with 5 cloves
3ml crushed coriander
2 cloves garlic – crushed
2t apricot jam
3ml dried chillies
5ml dry mustard
¾ tsp freshly ground black pepper
½ cup pickled cherries in rosehip vinegar
1 roll flaky pastry
What you do:
Reheat all the ingredients. Taste and adjust the seasoning. Add more water or half a cup of red wine if too dry. Cool down the filling and transfer to a large pie dish. Cover with flaky pastry and brush with egg yolk and water. Bake for 25min at 220C or until the pastry is golden.