Little Venison Pies (Empadinhas de Veado)

Ingredients

• 1/2 pound choice cut of venison
• 1/8 pound ham
• 3 slices bacon, minced
• 1/2 cup white wine
• 1/2 bay leaf
• Salt
• 1 garlic clove
• 1/2 pound butter
• 1/2 teaspoon pepper
• 1/2 teaspoon grated nutmeg
• 1 teaspoon minced parsley
• 1 hard-boiled egg, chopped
• 1 sprig parsley
• Stoned olives

Method

1. 1

   Cut venison and ham in shreds the size of a lead pencil.

2. 2

   Place in a bowl with bacon, wine, bay leaf, garlic, pepper, nutmeg, parsley, thyme, lemon juice, and vinegar.

3. 3

   Mix well and marinate 2 days, stirring occasionally.

4. 4

   Sift flour with 1 teaspoon salt, work in the butter, add 5 egg yolks, slightly beaten, and knead together to form a stiff dough.

5. 5

   If not moist enough add a little cold water.

6. 6

   Cover with a cloth and allow to stand 1/4 hour.

7. 7

   Mold out shells to fit patty pans.

8. 8

   Fill with meat, adding minced parsley, chopped egg, and 1 olive in each shell.

9. 9

   Moisten with marinade mixture.

10. 10

    Brush edge of dough with egg yolk, put on cover and press down.

11. 11

    Bake in a moderate oven (350°F.) until gravy rises through the hole in the cover.

12. 12

    Brush tops with egg yolk and dry in the oven.

13. 13

    Serve hot or cold.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 104. The excerpt below is the record exactly as published.

1 garlic clove, crushed 1 cup white wine Y2 bay leaf 2 tablespoons lemon juice 3 tablespoons vinegar !4 cup beef fat, melted 1 tablespoon minced parsley 3 cups rice, freshly cooked In a deep bowl mix together all ingredients except the rice. Let stand 2-3 hours, turning the meat over occasionally so that it will be evenly flavored. Place meat with the marinade in a baking pan and put into a hot oven (400° F.). Reduce heat and bake until tender and nicely browned, basting often. Take up meat, remove some of the fat from pan gravy, strain; and put liquid back in pan. Turn the rice into it and mix well; heat and serve with the meat. PORK CHOPS FRIED (Costelletas de Porco Fritas) 6 pork chops 1 bay leaf, minced 1 teaspoon salt 2 cloves, crushed 4 peppercorns, crushed Tomato sauce 1 tablespoon minced parsley Pickles Trim superfluous fat from chops. Mix other ingredients, rub over chops, lay in a bowl and add remaining mixture. Place in refrigerator for 2 days, turning occasionally. Wipe with a napkin and grill, or fry. Serve with tomato sauce; or with a piquant sauce, and pickles. 250 THE EUROPEAN COOKBOOK SADDLE OF MUTTON (Quadrado de Carneiro) Saddle of mutton 2 quarts port wine 2 cups meat broth 2 cups wine vinegar 6 cloves 2 bay leaves 6 allspice 6 peppercorns 2 onions, sliced 2 carrots, chopped 1 young turnip, chopped 1 garlic clove, crushed Salt Currant jelly Have saddle nicely trimmed, but leave on the tail (although it will be blackened to a crisp, its flavor must not be lost). Boil all ingredients together 10 minutes, except meat, salt, and jelly. Lay saddle in a deep bowl and pour the boiling mixture over. Let stand 4-5 days, turning occasionally. Take saddle out of the marinade, and dry thoroughly; rub with salt; wrap in plenty of oiled paper, or slip into an oiled thick paper bag. Cook on a spit before an open fire, or under a slow gas grill with door open. When paper is much scorched remove it, saving every drop of dripping. Finish grilling and take up. Meanwhile have mari- nade strained and the amount of it desired for the sauce reduced one-half or more; mix with drippings and currant jelly to taste and serve in a boat. This is truly a man's dish and a dish for a man cook, since any housewife would object to the blackened color of the meat as it comes from the grill. But underneath the outer crust the flavor is superb, and will delight any gourmet. FILLET OF VENISON (Filete de Veado) 1 small onion, chopped % cup olive oil 1 small carrot, chopped 3 tablespoons vinegar 1 young turnip, chopped 2 cloves PORTUGUESE 251 1 piece mace Flour 4 peppercorns Vi cup currants 1 fillet of venison 12 almonds, blanched and Bacon strips for larding shredded 1 orange 2 tablespoons pomegranate pips 1 lemon Salt 1 cup white wine Cayenne Mix onion, carrot, turnip, oil, vinegar, cloves, mace and peppercorns. Place fillet in deep dish and pour mixture over. Marinate 4 hours, turning several times. Drain, wipe dry, and lard with bacon. Lay in roasting pan; strain marinade over and bake, basting frequently after first 10 minutes. Peel orange and lemon, cut peel in shreds and boil in water until tender. Drain and discard liquid. Reduce wine to J^ cup by boiling. Mix with orange and lemon juice. Take up fillet when done, and mix pan contents with wine mixture, adding a little boiling water if necessary. Thicken slightly with flour. Add currants, al- monds, orange and lemon peel, and heat until currants plump. Add pomegranate pips, season with salt and cayenne, and serve sauce in a boat. While we think of venison chiefly in terms of the gigantic spreading-antlered species of our north woods, Europeans are accustomed to much smaller species, semi-domesticated in game preserves. In wooded sections of Portugal, Spain, Austria, Ger- many and anywhere in the Alps deer are so common and tame that they may be counted by the dozen out of train windows. Some of them are so small you could slip a doe in your overcoat pocket and use the tiny buck's horns for chop-sticks. 252 THE EUROPEAN COOKBOOK LITTLE VENISON PIES (Empadinhas de Veado) 54 pound choice cut of venison i sprig thyme l/8 pound ham Juice i lemon 3 slices bacon, minced 3 tablespoons tarragon vinegar 54 cup white wine 2 cups flour Yi bay leaf Salt Yi garlic clove Ys pound butter Ys teaspoon pepper 6 egg yolks Yz teaspoon grated nutmeg 1 teaspoon minced parsley 1 sprig parsley 1 hard-boiled egg, chopped Stoned olives

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