Venison Pie or Pastry
- Venison
- Pepper
- Salt
- Water or veal broth
- Paste (see Puff Paste recipe)
- Nutmeg
- Mace
- 4 Tbsps port wine
- Butter
- Flour
- 1 egg, beaten
The neck, breast and shoulder are the parts used for venison pie or pastry. Cut the meat into pieces (fat and lean together.) Put the bones and trimmings into the stewpan with pepper, salt and enough water or veal broth to cover it. Let it simmer until you have drawn out a good gravy. Strain.
Make a paste and roll, roll, roll it rather thick. Cover the bottom and sides of a deep dish with 1 sheet of it. Put in the meat, having seasoned it with pepper, salt, nutmeg and mace. Pour in the gravy which you have prepared from the trimmings. Add the port wine. Lay on the top some bits of butter rolled in flour.
Cover the pie with a thick lid of paste. Bake with love for 2 hours or more depending on the size. Just before it is done, pull it forward in the oven and brush over with a beaten egg. Push it back in and let it slightly brown.
Make a paste and roll, roll, roll it rather thick. Cover the bottom and sides of a deep dish with 1 sheet of it. Put in the meat, having seasoned it with pepper, salt, nutmeg and mace. Pour in the gravy which you have prepared from the trimmings. Add the port wine. Lay on the top some bits of butter rolled in flour.
Cover the pie with a thick lid of paste. Bake with love for 2 hours or more depending on the size. Just before it is done, pull it forward in the oven and brush over with a beaten egg. Push it back in and let it slightly brown.
Submitted by Jul 12, 2009
13 min
120 min
133 min