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April 19, 2021

Venison Pie made with a comforting batter blanky!

Posted on June 18, 2014 by in pork, rsg

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Venison Pie

Venison Pie is known as “toe kossies” in our family! There is no English translation for “toe Kossies”, but in this case “comfort food” will do!

Venison Pie is popular in winter, firstly for its comforting qualities, but also because it is hunting season in South Africa. In this pie, I have used Springbok, but gemsbok, kudu or any other of the buck species can work. Like my Ouma and my Mom taught me, I have added pork, because venison can be very lean and very dry, so the pork adds not only flavor, but also a little fat!

I have posted a Venison pie  recipe before, made with a delicious puff pastry lid, but this time I want to celebrate and honor my Mom and gran by making a venison pie with a comforting runny batter, known to my family as a “Slap degie”! My mom has a recipes book full of little snippet-recipes that she has collected over the years. In her own handwriting she wrote next to each recipe, whether it worked or not. Some recipes has a line drawn through them…. I assume, they were terrible! My gran (Ouma Mina) had little snippets everywhere, her recipe for “doekpoeding” (steamed Christmas Pudding) is almost impossible to read, but my aunt rescued it and wrote it down for future generations.

I spoke of my mom and gran ( Ma Tina and Ouma Mina) often in the last couple of months, because I dedicated my cookbook Easy Cooking from Nina’s Kitchen to the two of them. I have learned so much from them, but mostly their dedication and passion for bringing families and people together.venison pie

Ouma Mina was the dressmaker in Ceres and her workshop room displayed evidence of all the brides she dressed in her days – that included all her daughters in law. I bet you, f I could sit ouma down, she would be able to tell you the story of each one of those brides, she became part of their families. Every morning, she would place the big old cast iron pot on the stove with some or other piece of meat in it. The stove would be on its lowest setting and ouma would get on with the days sewing. As the ladies came for fittings, ouma would inevitably invite them for lunch. Then while the ladies disappear into the bathroom to get dressed, ouma ould add something to the pot… a few potatoes, a squash or two, maybe a few slices of pumpkin, but come lunchtime, she would have a pot full of food and a table surrounded by good friends. All enjoying the bounty of ouma’s pot and her heart! Nothing pretentious, nothing fancy, she just opened her heart and her pot!

My mom’s mom, passed away early in her married life but my mom tells me stories of her mom giving pieces of homemade soap “boer seep” to everyone that visited their home. That was all she had to share, but she did anyway. My ouma Mina was a huge inspiration to my mom! This mother-and-daughter-in-law relationship worked, in fact many people who knew them, thought they were mother and daughter.

Venison Pie

My mom will do anything and no effort is spared to bring her family and yes, sometimes complete strangers together around her table. My mom has a heart of gold, when she visits her children, she also never pitches empty handed and whoever leaves her table, not only leaves with a piece of her heart, but also always something to eat. Whether it is a jar of jam, a homemade bread or even a little leftovers. My mom taught me that NOTHING is too much effort, if you can do, bake something or be something for someone, just do it!

In my mom’s recipe book, in the one corner, was a small snippet that said “Slap degie vir menige gebruik”! ( directly translated as versatile runny batter ). This batter is legend. It works on mince, stewed peaches, but mostly on venison. I have mentioned and shared this recipes so many times on RSG and every time it causes a flood of emails and sms’s. Both my mom and gran made this every winter or whenever they were lucky enough to get their hands on some venison.  So, today’s venison pie, I dedicate to these two icons in my life. Without their inspiration, I would not be sitting here typing a recipes like this.

Venison Pie

Venison Pie with Batter Blanky

makes 1 huge pie

Venison Pie
makes 1 huge pie or two smaller ones

125ml vinegar mixed with about 3 cups of water
2 kg venison leg or shoulder
500g – 750gr pork, chopped (optional)
2 tablespoon olive oil
1 medium onion, chopped,
3 big garlic cloves, chopped
3 whole cloves

a little cake flour
2 bay leaves
2 tablespoons ground coriander
2 cups beef stock
1 cup red wine
salt and freshly ground pepper, to taste

Leave meat over night in the vinegar water to get rid off all the excess blood. The next day, remove the meat from the water and pat dry. Preheat oven to 180. In a cast iron pot, heat the olive oil and saute the onion and garlic. When the onion has browned, add the meat, bay leaves, coriander, stock, wine, salt and pepper. Bring to the boil and place the lid on. Place pot in the oven and cook the meat for 2-3 hours, it must be fall-off-the-bone tender. If it needs more water, add a little at a time. When the meat is tender, taste for seasoning and adjust. Quickly remove all the bones using two forks. Mix the flour with a little water and add to the pot to thicken the sauce. Allow to cool and now you are ready to make the pie.

For the runny batter


250 ml self-raising flour

2 ml salt

1 egg

+- 100 ml vegetable oil

+- 100 ml milk


Here is how you do it. Place the flour and salt in a mixing bowl. Now break the egg into a cup and fill halfway with oil and then to the top with milk. Whisk the egg mixture lightly with a fork and add to the flour. Mix and pour over the cooled down meat. Bake at 180 C until golden brown. Serve your venison pie with stewed peaches and green beans. “Toe kossies ” at it’s best. Thank you Ma Tina and Ouma Mina

Venison Pie

Tomorrow  morning  just after the 9 o’clock news, I will be  chatting to Beatrix Roux on RSG and we will talk about blogging and how to find your own unique voice  when writing.Tune in if you want to start your own blog. I will also in weeks to come take you into the kitchens of other bloggers, chefs and interesting South Africans this year. So buckle up, it is going to be an awesome ride. Tune in 100-104FM or listen online here!

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5 Responses to “Venison Pie made with a comforting batter blanky!”

  1. Annette 18 June 2014 at 7:08 pm #

    Nina, jy skryf die mooiste harts-stories.
    Dankie vir ‘n puik blog.

  2. Liesl Bush 19 June 2014 at 1:46 pm #

    Hoekom sit mens die uie in die slap degie?
    My tannie het hierdie ook onlangs gemaak – en ek gesien die tannies by die kerk doen dit ook so

  3. Johann 19 June 2014 at 5:11 pm #

    Ek het julle gesprek op RSG vanoggend baie geniet! Dankie daarvoor. En ek het nog ‘n springbokboud in my vrieskas. Ek dink dis tyd om hom uit te haal …

  4. Del Nienaber 19 June 2014 at 5:48 pm #

    Ek het die kors op n gewone pastei probeer. Al wat ons kan se LEKKER. Dankie mooi aand

  5. Joan Burgdorf 20 June 2014 at 1:07 am #

    I am here in Sydney with my family. I will not be able to get venison here, but will make a chicken or mince pie with your blanky dough.

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