Venison Pasty

Preparation info
    • Difficulty


Appears in

By F. Marian McNeill

Published 2015

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‘The princely venison pastry,’—Scott: Old Mortality

(Meg Dods’s Recipe)


  • venison
  • gravy
  • pepper
  • salt
  • mace
  • allspice


A modern pasty is made of what does not roast well, as the neck, the breast, the shoulder. The breast makes a good pasty. Cut into little chops, trimming off all bones and skins. Make some good gravy from the bones and other trimmings. Place fat and lean pieces of the meat together, or, if very lean, place thin slices from the firm fat of a leg or a neck of mutton along with each piece. Season