Venison Pasty
Serves 10 · 2 of 7 items checked · 3 aisles
Meat & Poultry
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Pantry / Durable
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Archive recipe
A grand raised pasty of venison and beef sealed in a thick crust and baked slowly for hours.
The pasty was the great baking-dish of the English country house, large enough to feed a hunting party and sturdy enough to travel. Venison pasty, made with a tough, slow-baked crust, was the most celebrated of them.
The dish
2 of 7 items checked
Serves 10 · 2 of 7 items checked · 3 aisles
Make a strong hot-water crust and raise it into a large oval shape.
Cut venison and beef into pieces and season them well with salt, pepper, and nutmeg.
Layer the meat with bacon and a little butter in the crust, and add a splash of stock or claret.
Cover with a thick lid, seal it, and make a hole in the top.
Bake very slowly for four hours, then pour in a little warm stock through the hole and leave the pasty to cool.
Adapted from The English Huswife.
Dinner at Trinity · Cambridge, England