Home › The Principles of Cookery › Venison Pasty

Venison Pasty

Venison pasty is generally made of the portions of venison which do not roast very well, such as the neck, breast, and shoulders, though even the neck is more generally roasted. The pasty should properly contain venison only. When game and forcemeat are introduced, it is known no more as venison pasty, but as game pie. Wash the venison in vinegar, sprinkle a little sugar upon it, and hang it in a cool, airy situation for ten days, or a fortnight in favourable weather. It should not hang too long, and should be examined night and morning and dried with a cloth. When it is to be used, sponge it over with lukewarm water, and dry it with a soft cloth. Bone it, trim away all the skin, and cut it into pieces two inches square. Line a baking-dish entirely with good stiff pastry. Put in the pieces of meat, fat and lean together. If there is not sufficient fat belonging to the venison, a thin slice of the firm fat of a loin or neck of mutton may be put in with each piece of lean venison. Season the meat with pepper and salt only, put half a pound of butter over it, and pour in a quarter of a pint of stock or water. Cover the dish with thick pastry, ornament the top, make an opening in the centre, and lay a sheet of letter-paper over it. Bake in a moderately-heated oven. Whilst it is being baked, put the bones and trimmings of the venison into a stewpan with a pinch of powdered mace, a little pepper and salt, and three pints of water. Simmer the gravy till it is strong and pleasantly flavoured and reduced to less than half the quantity. Strain it, let it cool, and remove the fat. When the pie is done enough, beat with the gravy a tea-spoonful of lemon-juice and a glassful of port. Pour it into the pie, by means of a pointed strainer, through the hole in the centre, incline the dish a little to each side that the gravy may penetrate to all parts, and serve hot or cold. Time to bake the pasty, two hours to three hours and a half, according to size. If the under-crust is omitted, the pie will not need to bake so long. Unless the pastry is thick it will be burnt up before the meat is done enough. Many cooks partially stew the venison before putting it into the pie. Probable cost of venison, very uncertain.