Venison Pasty

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

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