Venison Pasty

Name: Venison Pasty
Ingredients: 1½ lb/675 g shortcrust pastry; Salt and freshly ground black pepper; Salt and freshly ground black pepper; ½ pint/285 ml leftover gravy, or 2 tsp flour + ½ pint/285 ml lager; ½ pint/285 ml leftover gravy, or 2 tsp flour + ½ pint/285 ml lager; 3 tsp tomato purée + 2 tbsp Worcestershire sauce; 3 tsp tomato purée + 2 tbsp Worcestershire sauce; 2 carrots, peeled and very finely diced; 2 onions, skinned and finely chopped; 3 tbsp sunflower oil + 2 oz/56 g butter (I realize this sounds rather a lot, but the minced venison is quite dry); 3 tbsp sunflower oil + 2 oz/56 g butter (I realize this sounds rather a lot, but the minced venison is quite dry); 3 tbsp sunflower oil + 2 oz/56 g butter (I realize this sounds rather a lot, but the minced venison is quite dry); 1½ lb/675 g cold cooked and trimmed venison

Preparation info

Makes
8
pasties

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This is made with cold cooked venison – we always seem to have some left over from a roast haunch and it makes up into ideal picnic food as venison pasties.

Ingredients

1½ lb/675 g cold cooked and trimmed venison
3 tbsp sunflower oil</

Winter
Summer
Leftovers

Method

Cut the venison into bits and whiz in a food processor till the meat is just coarsely grated (or minced) in appearance – I don’t pulverize it too finely.

Heat the oil and melt the butter together in a heavy-based sauté pan. Add the chopped onions and diced carrots and cook over a moderate heat for several minutes, until when you stick a fork into a bit of carrot it feels tender. Stir in