Spiced venison pasties

Name: Spiced venison pasties
Yield: Makes 6 hand-sized pasties
Cuisine: British
Ingredients: 500 g stewing venison, trimmed and diced small; About 2 tbsp wine vinegar; About 4 tbsp olive oil; 1 tsp crushed juniper berries; 1 tsp crushed allspice berries; 1 medium onion, finely chopped; 2–3 thick streaky bacon rashers, chopped; Salt and freshly ground pepper; Generous glass of red wine; 350 g plain flour; Salt and freshly ground pepper; 100 g chilled butter, diced small; ½ tsp salt; 100 g chilled lard, diced small

Preparation info

Makes
6
hand-sized pasties

Difficulty
Medium

Appears in

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

About

Shoulder meat is good for a pasty. For the sake of flavour, and saving our overgrazed mountainsides, choose roe deer over red, and wild over tame every time. I suggest a butter-and-lard rough puff pastry, but your own favourite shortcrust will do just fine.

Ingredients

500 g stewing venison, trimmed and diced small
About 4 tbsp olive oil
About

Europe
United Kingdom
Main course
Pie

Method

Put the diced venison in a bowl with half the oil, the vinegar, allspice and juniper, and ground pepper (no salt yet). Turn to coat, then set aside in a cool place for a few hours to marinate – overnight if possible.

Fry the bacon in the remaining oil in a roomy pan till the fat runs. Add the onion and continue to fry till it takes a little colour.

Drain the venison (reserving t