Venison Pasty, 1

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This recipe was recorded by Gwillim in 1695. I have clarified it and given exact quantities, but it is unaltered, and very good. This pasty is enough for a supper party of 10 or 12 people. It wants plain boiled potatoes, red-currant jelly, and green salad, and plenty of claret to drink.


  • 3–4 lb. (1½-2 k.) haunch of venison cut in very thin slices and cut across so that each is about 4 by 2 in. (


Put the bones in a saucepan with the claret, nutmeg, salt and pepper and a quart of water. Bring to the boil, skim and allow to simmer for 4 hours. At the end the liquid should be reduced by one third.

Divide the pastry and roll it out about ¼ inch (½