Venison Pasty

Name: Venison Pasty
Ingredients: This is a pie made from the bones, méat, &c., of venison; season with pepper; sait; port wine; butter; if liked, mushrooms

From La cuisine creole, 1885

Presented as published in 1885. 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

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 34. The excerpt below is the record exactly as published.

VENISON PASTY. This is a pie made from the bones, méat, &c., of venison, after the steak and haunch are taken oflF. Cut up and stew, or braise the parts of méat intended for the pie ; season with pepper, sait, port wine, butter, and if liked, mushrooms

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