Bobotie with Quince and Cheese Crust


(Serves 8-10)
The time has come to gather your venison recipes. This week and for the following few weeks Chef Niemand shares some new ideas for venison.

2 onions, chopped
10ml curry powder
10ml turmeric
150ml     venison stock
4 slices bread, soaked in venison stock
1kg game mince
250g pork mince
  Salt and black pepper
100ml dried fruit chutney
  Bay leaves
2 eggs, beaten


  1. Sauté the onion, curry and turmeric in a little oil.
  2. Add the meat and brown slightly.
  3. Stir in the bread with salt and pepper.
  4. Mix the chutney, bay leaves and eggs and stir into meat mixture. Stir the mixture well and spoon into an ovenproof dish.
  5. Top with quinces and cheese crust.

Cheese Crust

250ml flour
5ml baking powder
2,5ml     sugar
125g butter
100g cheddar cheese


  1. Rub the butter into the dry ingredients until it resembles fine crumbs.
  2. Mix in the cheese and grate the dough over the quince layer on top of the bobotie.
  3. Bake for 20-30 minutes at 160°C or until crust is lightly browned.

Honey Poached Quince

1 lemon (juice)
3 quinces
  Leup Water
2ml salt
60ml lemon juice
160ml     honey
2ml five spice
1 star anise
1 cinnamon stick


  1. Fill a bowl with enough water to cover the fruit. Add the juice of 1 lemon. Peel and core the quinces and cut into quarters.
  2. Place in acidulated water to prevent browning.
  3. Combine the water, salt, lemon juice, honey, five spice, cinnamon and star anise in a large saucepan and bring to the boil.
  4. Add the quince quarters and poach in the simmering liquid for about 30 minutes until soft.
  5. Remove the quince and transfer to a bowl. Boil the poaching liquid uncovered until reduced.