Venison Pasty Recipe

Bone a neck and breast of venison, and season them well with salt and

pepper; put them into a pan, with part of a neck of mutton sliced and

laid over them, and a glass of red wine. Cover the whole with a coarse

paste, and bake it an hour or two; but finish baking in a puff paste,

adding a little more seasoning and the gravy from the meat. Let the

crust be half an inch thick at the bottom, and the top crust thicker. If

the pasty is to be eaten hot, pour a rich gravy into it when it comes

from the oven; but, if cold, there is no occasion for that. The breast

and shoulder make a very good pasty. It may be done in raised crust. A

middle-sized pasty will take three hours' baking.

Vote