Venison Pie

Ingredients

• CUT some pieces of venison
• pepper
• salt
• two finely chopped onions
• a little chopped parsley
• two or three hard-boiled eggs
• a little chopped mushroom
• two sheeps’ kidneys
• three-quarters of a pound of flour
• a pound of butter or lard

Method

1. 1

   Cut venison into pieces, season with pepper and salt, add onions, parsley, hard-boiled eggs, mushrooms, and kidneys in layers in a deep pie dish.

2. 2

   Cover with stock or gravy.

3. 3

   Make half-puff pastry with flour and butter/lard, cover the pie, egg over, and bake for an hour and a half.

Nutrition per serving

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 95. The excerpt below is the record exactly as published.

VENISON PIE CUT some pieces of venison, either from the neck or loin or part of a haunch. Add pepper and salt, two finely chopped onions and a little parsley, two or three hard-boiled eggs cut in quarters, a little chopped mushroom and two sheeps’ kidneys cut into small pieces. Place this in layers in a deep piedish, and cover with plenty of good stock or gravy. Make a good half-puff pastry with three-quarters of a pound of flour and a pound of butter or lard

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