Name: Venison Bridies
Yield: Makes 4
Cuisine: United Kingdom
Ingredients: 250 g/9 oz strong white flour; 500 g/1 lb 2 oz venison mince (usually taken from the shin), coarsely, not finely minced; 1 heaped tbsp fresh parsley, finely chopped; 75 g/2¾ oz beef suet, grated; 1 small onion, peeled and finely grated; 75 g/2¾ oz plain flour; 175 g/6 oz butter, cubed

Preparation info

Makes
4

Difficulty
Medium

Appears in

Scottish Baking

By Sue Lawrence

Published 2016

About

Venison was used often in the past in Scotland instead of both beef and lamb, as deer roamed the country before the widespread influx of sheep during and after the Highland Clearances of the eighteenth and nineteenth centuries.

The venison bridie is delicious and mouth-watering. Enjoy with a glass of red and a salad, both of which are of course rather un-Forfar.