This is a good robust pasty, very medieval and, indeed, along with the pastry trimmings it used to be decorated with hounds and deer. Venison is a curious meat, very lean and so very easy to dry out and, when wild, too gamey for a lot of palates. Certain areas of the country (usually around the old royal hunting forests) will not touch it, which is, no doubt, a genetic legacy of the horrendous Norman game laws.
Cut the venison into small steaks and dust with seasoned flour. Heat a little butter in a frying pan and seal the steaks quickly. Put the meat into a
© 1998 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.