It was the late Fanus Rautenbach, comedian par excellence, who wrote a few wisecracks about the way in which some people enter into eternity: a traveller goes by, a politician in the lush green parliamentary cushions goes by softly and the milkman and the postman simply completes the round.
The dairy farmer kicks the bucket. I can think of the ship's captain and the pilot who simply goes overboard.
And the hunter? Off to greener pastures.
Be that as it may, before this happens to me, I would certainly want to have the opportunity to taste that delicious leg of springbok pie which I haven't made for ages. Not the one with the chain store's puff pastry, but the one with the dough which is, oh so easy, to make.
On the table you"ll need:
a leg of springbok of just short of 3 kg to feed ten people
3 dsp olive oil
an onion, chopped
500 g smoked bacon, cut in cubes
Ãƒâ€šÃ‚Â¼ cup red wine vinegar
4 bay leaves
3 tsp cloves
500 ml brown onion soup
Salt and black pepper to taste
"Â¢ Cook the leg three to four hours until the meat literally falls off the bone.
"Â¢ Remove the bone and cut the meat in cubes against the grain.
"Â¢ Heat the oil in a thick bottom pot. Fry onion and bacon together for ten minutes. Add the meat and fry for another ten minutes.
"Â¢ Add vinegar, bay leaves, cloves and onion soup. Garnish with salt and black pepper.
"Â¢ Put lid on and decrease heat for the meat to simmer slowly for an hour and add salt and pepper or other garnishing to taste.
"Â¢ Take care that the filling doesn't dry too much. Dish filling into an oven pan and heat oven to 180Ãƒâ€šÃ‚Â°C.
"Â¢ Dish the dough below over the filling and paint beaten egg onto the dough to lend it that finger licking golden brown colour after 30 minutes.
For a dish of about 30 x 18 cm with the whole filling you'll need 2 eggs, 250 ml milk, 250 ml sunflower oil, 430 ml cake flour, 20 ml baking powder, 2 ml salt and a beaten egg to paint onto the dough.
Beat the egg, milk and oil together and mix the flour, baking powder and salt in a mixing bowl. Add the egg mixture and beat well to prevent lumping and arrange the dough over the filling. And don't be stingy with the egg brush on the dough!
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