1.25 kg springbok shoulder, cubed
2 onions, sliced
4 cloves garlic, crushed and peeled
2 sticks cinnamon
3 allspice berries
675 ml beef stock
Salt and pepper
400 g puff pastry
1 large egg
Heat olive oil at high temperature in a large heavy-based saucepan and sauté the springbok meat for five minutes, or until the meat has browned. Remove meat from saucepan and set aside.
Reduce heat to medium and add remaining oil to the saucepan, if necessary. Sauté the onion for 10 minutes, stirring occasionally.
Add the garlic, cloves, cinnamon and allspice. Stir for 30 seconds then return springbok to the saucepan. Add the beef stock.
Bring to the boil. Season to taste, then reduce the heat and simmer for two hours or until the meat is tender and the sauce has thickened slightly.
Transfer the mixture to a large pie dish. Cover with the puff pastry. Brush with egg. Bake in a preheated 200 °C oven for 40 minutes or until browned.
Serve with mashed potato and vegetables. Or perhaps a green salad and apple jelly.
Game like elk or venison, can replace springbok.