Duration
1 hour
Serves
4 to 6
Chef’s notes
Bobotie pie—a casserole made of curried minced meat and topped with egg and milk—is a South African favorite. The dish is savory, sweet, and tangy. It was created by the Cape Malay, whose ancestors were Javanese slaves brought by the Dutch during the colonization of the Western Cape region.
Bobotie is typically eaten with yellow (turmeric) rice. It’s also good over mashed potatoes.
Ingredients
- 1 lb. ground venison
- 1 slice white bread
- ¼ cup whole milk
- 2 tbsp. butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp. curry powder
- ¼ tsp. dried oregano
- ¼ tsp. dried thyme
- Dash cayenne pepper
- 1 bay leaf
- 1 tbsp. golden raisins, heaping
- 2 tbsp. mango or apricot chutney
- 1 clove
- ¼ tsp. allspice
- 1 tsp. Kosher salt
- Freshly cracked pepper
Topping
- 2 eggs
- 1 cup whole milk
- 6 bay leaves
- Salt and pepper
Also works with
Any ground meat
Preparation
- Preheat oven to 350°F. In a bowl, rip sliced bread into small pieces and soak in ¼ cup of whole milk—set aside.
- In a 10-inch cast iron skillet, melt two tablespoons of butter over medium-high heat. Brown the ground venison, breaking up the meat with a spoon. Then add chopped onion, minced garlic, curry powder, oregano, thyme, cayenne and bay leaf. Sauté until onion becomes soft and translucent, about 5 to 7 minutes—stir frequently and adjust heat as needed.
- Then add raisins, chutney, clove, allspice, kosher salt, and freshly ground pepper. Stir for another 5 minutes. Season meat to taste. Whip in soaked bread until incorporated into the meat. Take off the heat. Press the meat down into the skillet to level out and compact.
- In a bowl, lightly whisk together two eggs and a cup of whole milk. Pour it over the meat in the skillet. Dot the top with six bay leaves and sprinkle with salt and pepper. Transfer to a 350°F oven and bake for 30 to 45 minutes or until the egg is set and slightly golden.
Shop
Sign In or Create a Free Account
Access the newest seasons of MeatEater, save content, and join in discussions with the Crew and others in the MeatEater community.
Related
Recipes
Venison Shepherd’s Pie
(10)
Celebrate this St. Patrick’s Day with a hearty Irish casserole. A traditional shepherd’s pie is made with lamb or mutton, but since I’m using venison, this is a hunter’s pie. Regardless of what you call it, this festive recipe is delicious with any wild game.
Danielle PrewettMar 16, 2020
Read MorePlay Now
Recipes
Venison Frito Pie
(0)
Taco-in-a-bag. Frito boat. Walking taco. Just plain awesome—doesn’t matter what you call it because it’s so damn good. Just thinking about Frito pie brings back smells from the school cafeteria on taco day. My friends and I hacked that lunch line and mowed down Frito pies every Tuesday for years. I...
Lukas LeafJul 23, 2020
Read MorePlay Now
Recipes
Venison Spaghetti Pie
(1)In my household we always plan for leftovers. Whether I’m making tomato sauce, classic spaghetti and meatballs, or a simple meat sauce, there’s nothing better than digging into a re-heated plate of pasta the next day. One of my favorite ways to repurpose those leftovers, or to simply whip up a quick...
Lukas LeafOct 15, 2020
Read MorePlay NowReviews
Save this recipe
Venison Bobotie Pie
Recipe by:Jenny Nguyen-Wheatley
Duration
1 hour
Serves
4 to 6
Chef’s notes
Bobotie pie—a casserole made of curried minced meat and topped with egg and milk—is a South African favorite. The dish is savory, sweet, and tangy. It was created by the Cape Malay, whose ancestors were Javanese slaves brought by the Dutch during the colonization of the Western Cape region.
Bobotie is typically eaten with yellow (turmeric) rice. It’s also good over mashed potatoes.
Ingredients
- 1 lb. ground venison
- 1 slice white bread
- ¼ cup whole milk
- 2 tbsp. butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp. curry powder
- ¼ tsp. dried oregano
- ¼ tsp. dried thyme
- Dash cayenne pepper
- 1 bay leaf
- 1 tbsp. golden raisins, heaping
- 2 tbsp. mango or apricot chutney
- 1 clove
- ¼ tsp. allspice
- 1 tsp. Kosher salt
- Freshly cracked pepper
Topping
- 2 eggs
- 1 cup whole milk
- 6 bay leaves
- Salt and pepper
Also works with
Any ground meat
Preparation
- Preheat oven to 350°F. In a bowl, rip sliced bread into small pieces and soak in ¼ cup of whole milk—set aside.
- In a 10-inch cast iron skillet, melt two tablespoons of butter over medium-high heat. Brown the ground venison, breaking up the meat with a spoon. Then add chopped onion, minced garlic, curry powder, oregano, thyme, cayenne and bay leaf. Sauté until onion becomes soft and translucent, about 5 to 7 minutes—stir frequently and adjust heat as needed.
- Then add raisins, chutney, clove, allspice, kosher salt, and freshly ground pepper. Stir for another 5 minutes. Season meat to taste. Whip in soaked bread until incorporated into the meat. Take off the heat. Press the meat down into the skillet to level out and compact.
- In a bowl, lightly whisk together two eggs and a cup of whole milk. Pour it over the meat in the skillet. Dot the top with six bay leaves and sprinkle with salt and pepper. Transfer to a 350°F oven and bake for 30 to 45 minutes or until the egg is set and slightly golden.