Venison Pasty

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

This is a pie made from the bones, meat, etc., of venison, after the steak and haunch are taken off. Cut up and stew, or braise the parts of meat intended for the pie; season with pepper, salt, port wine, butter, and if liked, mushrooms; stew all until tender, then make a paste and finish like chicken pie. This is better to eat cold than hot and should be rich enough to be a solid jelly when cold.