Venison Pasty

Name: Venison Pasty
Ingredients: Stew the venison; Make the paste in the usual way; three-quarters of a pint of venison gravy; two shallots; a gill of port wine; a tablespoonful of ketchup

From Dressed game and poultry à la mode, 1888

Presented as published in 1888. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

445Calories

15 gProtein

51 gCarbs

9 gFat

Full nutrition (33 nutrients)

Calories445 kcal

Protein15 g

Carbohydrates51 g

Fiber3 g

Sugars9.8 g

Total Fat8.6 g

Saturated Fat3.6 g

Monounsaturated Fat3.8 g

Polyunsaturated Fat0.4 g

Cholesterol11 mg

Sodium242 mg

Potassium647 mg

Calcium56 mg

Iron3.6 mg

Magnesium33 mg

Phosphorus158 mg

Zinc3.9 mg

Copper0.5 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C4.8 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0.5 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.7 mg

Folate109 mcg

Choline29 mg

Caffeine0 mg

Water462 g

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 34. The excerpt below is the record exactly as published.

Venison Pasty. Stew the venison, remove all the bones, sinew, and skin, cutting off the fat and putting it aside. Make the paste in the usual way, and cover the edge and sides of a pasty dish : then put in the POULTRY A LA MODE. 73 pieces of venison, packing it closely together, pepper and salt it well. Cover it with the paste and then bake it, which will take about four hours. Pour in at the top three-quarters of a pint of venison gravy which has been made from the bones and trim- mings, two shalots, a gill of port wine, and a table- spoonful of ketchu

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