Venison Pasty

Ingredients

• raw venison
• a shallot
• pepper
• salt
• sweet herbs
• half a cupful of the liquor
• a lid nearly an inch thick
• a glass of port wine
• a tablespoonful of butter
• the juice of a lemon
• brown flour to thicken

Method

1. 1

   Cut the raw venison from the bones and set aside with skin and refuse bits for gravy.

2. 2

   Stew these in cold water with shallot, pepper, salt, and sweet herbs.

3. 3

   Cut better pieces into squares and cook until three-quarters done.

4. 4

   Line a deep dish with puff paste, add venison squares, season, and add liquor.

5. 5

   Cover with a thick pastry lid, cut a hole in the middle, and bake steadily.

6. 6

   Prepare gravy from the bones, add port wine, butter, lemon juice, and brown flour to thicken.

7. 7

   Pour gravy into the pie through the hole, brush with beaten egg, and return to the oven until golden brown.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 93. The excerpt below is the record exactly as published.

venison pasty, and stock or gravy. Hashed Venison. It is desirable to have very rich gravy made from uncooked venison. If this cannot be had, stock made from hare, and thickened with the blood of the hare, is to be used ; failing this, take good stock with gravy from the haunch, and ' roux ' to thicken it, some claret and herb-flavour, and a pinch of sugar. Slices from the haunch of venison are to be cut thin, and warmed in the sauce. They must be heated through, but not allowed to cook in the sauce. Hashed venison must be sent up in a deep dish with a spirit lamp burning under it ; and red currant jelly in a tureen. Venison Pasty. (American Recipe.) Almost any part of the deer can be used for the purpose, but the neck and shoulders are generally pre- ferred. Cut the raw venison from the bones, and set aside these with the skin, fat, and refuse bits for gravy. Put them into a saucepan with a shallot, pepper, salt, and s\\'eet herbs. Cover with cold water VENISON. 225 and set on to stew. Meanwhile cut the better pieces of the meat into squares an inch long, and cook in another saucepan until three-quarters done. Line a deep dish with good puff paste. That for the lid should be made after the recipe following this. Put in the squares of venison. Season with pepper, salt, and butter, and put in half a cupful of the liquor in which the meat was stewed, to keep it from burning at the bottom. Cover with a lid of the prepared pastry an inch thick. Cut a round hole in the middle, and if you have not a small tin cylinder that will fit this, make one of buttered paper ; stiff writing- paper is best. The hole should be large enough to admit your thumb. Bake steadily, covering the top with a sheet of clean paper as soon as it is firm, to prevent it from browning too fast. While it is cook- ing prepare the gravy. When all the substance has been extracted from the bones, &c., strain the liquor back into the saucepan ; let it come to a boil, and when you have skimmed carefully, add a glass of port wine, a tablespoonful of butter, the juice of a lemon, and some brown flour to thicken. Boil up once, remove the plug from the hole in the pastry, and pour in through a small funnel, or paper horn, as much gravy as the pie will hold. Do this very quickly ; brush the crust over with beaten Qgg, and put back in the oven until it is a golden brown. The pie should only be drawn to the door of the oven for these operations, and everything should be in readiness before it is taken out, that the crust may be light and flaky. If you have more gravy than you need for the dish, serve in a sauce-boat. 226 HARE. Crust of Pasty. \\ lbs. flour; Salt ; 12 ozs. butter ; Iced water 3 eggs ; Dry and sift the flour, and work up half the butter in it ; salt, and work up with iced water, lastly adding the eggs beaten very light. Work out rapidly, hand- ling as little as possible. Roll out three times very thin, adding the rest of the butter, then into a lid nearly an inch thick

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