a venison pasty recipe from real recipes
Venison Pasty Recipe
This Venison Pasty Recipe is based upon a mixture of a traditional Cornish Pasty recipe and a Venison Pasty Recipe by Clarissa Dickson Wright. This combination even if you use wild venison seems to compliment the strong gaminess of the venison. If you like venison recipes try our Venison Pie Recipe from Real Recipes
Recipe Summary
Preparation Time: 5 minutes
Cooking Time: 1 Hour 5 minutes
Total Time: 1 Hour 10 minutes
Servings: 6 servings
Serving size: 400gm
Calories per serving: 475
Fat per serving: 25gm
Updated on 24th March 2012 By:
For this Venison Pasty Recipe – You will need:
Ingredients (Serves 4/6)
- 1000gm Venison Neck, Breast, Flank or Shoulder
- 55gm Flour
- 60gm butter
- 150ml port
- 300ml beef stock
- 1/2 grated nutmeg
- 2 sprigs thyme
- 300gm of Swede
- 300gm Waxy Potato
- 1 tablespoon coarsely ground black pepper
- 1 kilo short crust pastry
Method
- Cut the venison into slivers
- Peel and dice the swede
- Peel and Dice the Potato
- Fry the Venison in the butter
- Add the Port, Stock, Nutmeg and Thyme
- Cook very gently for 30 minutes
- Remove from the heat and remove the meat and set aside
- Remove the thyme and reduce the liquid to thicken
- Add the diced potato swede and black pepper and cook gently for five minutes
- Preheat the oven to 200c 400f gas 6
- Remove the pan from the heat and add back the venison
- While the venison mix cools make the pasty cases
- Roll out the pastry and using a 10cm saucer cut out 6 circles
- Leaving a 2cm gap around the circumference of the pastry circles fill half of each circle with the pasty mixture
- Eggwash the 2cm gap to provide a seal
- Fold over the unfilled side of the pastry circles
- Crimp the edges of the pasties to provide a seal
- Transfer to an oven tray covered with baking paper
- Eggwash then transfer to the oven
- Cook for 30 minutes
A truly different Venison Pasty Recipe. Give it a try – cold or hot it is great! Enjoy!