Venison Pasty, 2

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

A quick and simple pasty, enough for 3 or 4, or will make 4 small pasties. Good hot or cold.


  • 1 lb. (½ k.) venison (best cut from haunch or saddle), diced
  • 1 lb. (


Place the diced venison and chopped onions with stock in a saucepan and bring just to the boil; add the port wine, red-currant jelly, salt and pepper to taste, and simmer till tender (about 40 minutes). Strain off the meat and allow to cool, reserving the stock. Roll out the pastry to make an oblong. Place the meat in the centre of one half, sprinkle with the herbs and fold the pastry over. Cri