Game Pie

Ingredients

• one pound of venison
• one prairie chicken
• one quail
• two partridges
• one tablespoon of minced parsley
• one tablespoon of grated onion
• twelve peppercorns
• a quarter of a teaspoon of paprika
• one teaspoon of salt
• one tablespoon of browned butter

Method

1. 1

   Stew the venison, prairie chicken, quail, and partridges until tender.

2. 2

   Remove the meat from the bones, cutting it into small pieces.

3. 3

   Place these in browned butter and sauté until browned on all sides, dredging with flour.

4. 4

   Strain the liquor and let stand in a cold place so the grease will rise and cake.

5. 5

   Remove the grease and return the liquor to a stewpan, add the meats, parsley, onion, peppercorns, paprika, and salt.

6. 6

   Stew until thick, then add browned butter.

7. 7

   Turn this mixture into a deep short-crust-lined dish, which has been previously baked, and set away until cold.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 78. The excerpt below is the record exactly as published.

GAME PIE Stew one pound of venison cut in small pieces, one prairie chicken, one quail and two partridges until tender. Remove the meat from the bones, cutting in small pieces. Place these in browned butter and saute until browned on all sides, dredg- ing with flour. Strain the liquor and let stand in a cold place so the grease will rise and cake. Then remove it and return the liquor to a stewpan, add the meats, one tablespoon each of minced parsley and grated onion, twelve peppercorns, a quarter of a teaspoon of paprika and one teaspoon of salt. Stew until thick, then add one tablespoon of browned butter

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