French Venison Pie

Ingredients

• venison in very small pieces
• a glass of port wine
• a pinch of cloves
• a pinch of mace
• bits of butter rolled in flour
• rich pie-paste
• a beaten egg

Method

1. 1

   Cut venison into small pieces and stew until tender.

2. 2

   Line a deep pie-dish with pie-paste and bake.

3. 3

   Fill with venison, add port wine, cloves, mace, and butter.

4. 4

   Pour sauce over venison, cover with paste, rub top with beaten egg, and bake until done.

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 32. The excerpt below is the record exactly as published.

French Venison Pie. Cut venison in very small pieces and stew, highly seasoned, until tender. Line a. deep pie-dish with a rich pie-paste and bake. Then fill with the venison. Add a glass of port wine, a pinch of cloves and mace to the sauce and bits of butter rolled in flour. Pour the sauce over the venison and cover with the paste. Rub the top with a beaten egg

Cook this with the app: pantry check, scaling, and the assistant.