Venison Pasty

Name: Venison Pasty
Yield: Yield: 6-8
Cuisine: United Kingdom
Ingredients: 1 egg yolk with 1 teaspoon water for brushing; ½ teaspoon each ground mace and allspice; 300 ml (10 fl oz) robust red wine; 2 tablespoons wine vinegar; 250 g (9 oz) puff pastry; 2 onions, finely chopped Sea salt and ground pepper; 1.5 kg (3 lb 5 oz) neck, shoulder, breast of venison; 250 g (9 oz) firm lamb fat; 2 tablespoons oil

Preparation info

Yield:
6-8

Difficulty
Easy

Appears in

Classic Scots Cookery

By Catherine Brown

Published 2003

About

‘A modern pasty,’ says Meg Dods in The Cook and Housewife’s Manual (1826), ‘is made of what does not roast well, as the neck, the breast, the shoulder. The breast makes the best pasty.’

Ingredients

1.5 kg (3 lb 5 oz) neck, shoulder, breast of v

Europe
United Kingdom
Main course

Method

Preheat the oven to 400°F/200°C/Gas 6 for first 30 minutes then turn down to 350°F/180°C/Gas 4 for another 80 minutes.

Preparing the Meat

Cut the meat and lamb fat into small even sized pieces. Heat the oil in a pan and brown the onions lig