Venison Pasty

Name: Venison Pasty
Yield: 6
Ingredients: Venison shoulder or haunch, diced — 600 g (1.3 lb); Butter — 2 tbsp; Medium onion, finely chopped — 1; Ground cinnamon — 1 tsp; Ground ginger — 1/2 tsp; Ground cloves — 1/4 tsp; Red wine vinegar — 2 tbsp; Sugar — 2 tbsp; Beef or venison stock — 200 ml (3/4 cup); Plain flour — 500 g (4 cups); Cold unsalted butter, cubed — 250 g (1 cup plus 2 tbsp); Fine salt — 1 tsp; Cold water — 120 ml (1/2 cup); Egg, beaten, for glazing — 1

The Quirky Foodster Team

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Servings

Ingredients

Venison shoulder or haunch, diced — 600 g (1.3 lb)
Butter — 2 tbsp
Medium onion, finely chopped — 1
Ground cinnamon — 1 tsp
Ground ginger — 1/2 tsp
Ground cloves — 1/4 tsp
Red wine vinegar — 2 tbsp
Sugar — 2 tbsp
Beef or venison stock — 200 ml (3/4 cup)
Plain flour — 500 g (4 cups)
Cold unsalted butter, cubed — 250 g (1 cup plus 2 tbsp)
Fine salt — 1 tsp
Cold water — 120 ml (1/2 cup)
Egg, beaten, for glazing — 1

Method

Melt the 2 tbsp butter in a large frying pan over medium heat and brown the venison in batches, setting aside once coloured.
Add the onion to the pan and cook for 5 minutes until softened, then return the venison to the pan.
Stir in the cinnamon, ginger, cloves, vinegar and sugar, then pour in the stock.
Simmer uncovered for 25-30 minutes, until the venison is tender and the liquid has reduced to a thick sauce. Set aside to cool completely.
Meanwhile, make the pastry by rubbing the cold cubed butter into the flour and salt until the mixture resembles breadcrumbs.
Add the cold water gradually, mixing until a firm dough forms. Wrap and chill for 30 minutes.
Preheat the oven to 200°C (400°F). Roll out two-thirds of the pastry and line a pie dish, leaving an overhang.
Fill with the cooled venison mixture, roll out the remaining pastry for a lid, and seal the edges firmly, crimping decoratively.
Cut a small steam vent in the top, brush all over with beaten egg, and bake for 45-50 minutes until deep golden brown.
Rest for 10 minutes before slicing and serving.

Introduction: Rich, spiced venison encased in a sturdy pastry crust, the venison pasty was a celebrated centrepiece of Tudor hunting feasts and noble tables.

Cultural Background: Venison was strictly controlled by forest law and hunting rights in Tudor England, making it a meat closely associated with the nobility and royal court. Encasing the meat in a thick pastry ‘coffin’ both preserved the venison during cooking and made an impressive presentation piece for feast-day tables, including those recorded at Hampton Court.

Tips: (cid:127) Cooling the venison filling completely before assembling the pasty prevents the pastry from becoming soggy. (cid:127) Venison shoulder benefits from the long simmer, becoming much more tender than a quick sear alone would achieve.

Variations: (cid:127) Beef or mutton can be substituted for venison for a more accessible, equally authentic alternative. (cid:127) Dried prunes or currants can be added to the filling for a sweeter, richer version recorded in some period sources.

Storage: Store in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in an oven preheated to 180°C (350°F) for 15-20 minutes until piping hot throughout, covering loosely with foil to prevent over-browning.

Nutrition: Per serving (approx.): 620 kcal, 34 g protein, 48 g carbohydrate, 32 g fat, 3 g fibre, 520 mg sodium.

FAQs:

Q: Can I use a different cut of venison?

A: Yes, any braising cut such as shoulder, haunch or neck works well, as the long simmer tenderises tougher cuts effectively. (cid:127) Q: Can this pasty be frozen? A: Yes, freeze the baked and fully cooled pasty for up to 2 months; thaw overnight in the refrigerator and reheat in the oven until hot throughout.