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Venison Pie (Pâté de Chevreuil)
From Cookery for every household, 1914
Serves 2
Best served cold. Liver farce may be omitted, but add bacon or mutton fat to prevent dryness.
Presented as published in 1914. 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
674Calories
105 gProtein
9 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories674 kcal
Protein105 g
Carbohydrates9.4 g
Fiber0.1 g
Sugars0.8 g
Total Fat11 g
Saturated Fat4.3 g
Monounsaturated Fat3 g
Polyunsaturated Fat2.1 g
Cholesterol386 mg
Sodium236 mg
Potassium1605 mg
Calcium37 mg
Iron16 mg
Magnesium121 mg
Phosphorus952 mg
Zinc9.7 mg
Copper1.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.1 mcg
Vitamin E0.9 mg
Vitamin K5.6 mcg
Vitamin B61.8 mg
Vitamin B1229 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)2.2 mg
Niacin (B3)30 mg
Folate32 mcg
Choline6.8 mg
Caffeine0 mg
Water436 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 546. The excerpt below is the record exactly as published.
Venison Pie (P£t6 de Chevreuil) 2 lbs. venison. 2 table-sps. flour. £ tea-sp. mixed spice. Salt, pepper. Liver farce. 1 glass red wine. Stock. Some good pastry
Cook this with the app: pantry check, scaling, and the assistant.