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  Added: May 02, 2011  •  Visited (378)  •  Print version Print this recipe (45)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Venison Pasty
What You Need:
  • 3 pound breast, neck or shoulder of venison
  • Gravy
  • A little onion-flavored vinegar
  • A few fat pieces of mutton
  • A gill port or claret
  • Salt and pepper
  • Pastry
  • Mace and allspice

  • How To Cook:
    1. Cut the venison meat into thick little squares, removing all bones and trimmings; simmer the latter to make some gravy.

    2. Place the meat in a pie dish, and if very lean, add a few fat pieces from a neck or leg of mutton.

    3. Season with salt, pepper, mace and allspice.

    4. Moisten with the gravy, add the port or claret and a little vinegar and cover the dish with a thick pie crust.

    5. Bake 3 - 3˝ hours in a moderate oven (350°F).

    To Serve: 6 - 8
    This recipe is also available in:
    Cuisine » Europe » Scotland
    Dish » Appetizers
    Main Ingredient » Meat & Poultry » Venison
    Main Ingredient » Grains & Cereals » Flour


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