Venison Pasty from Two Fat Ladies: Full Throttle by Clarissa Dickson Wright
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 ou...
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Cooking tools:
- Rolling pin
- Pastry cutter
- Mixing bowl
- Chef's knife
- Cutting board
- Pastry brush
- Baking sheet
- Oven
- Saucepan
- Stove
- Measuring cup
- Fork
- Plate
- Kitchen towel
Ingredients
- 900g/2lb venison, neck, breast, flank or shoulder
- 175g/6oz butter
- salt
- freshly ground pepper
- 550g/1¼lb short crust or rough puff pastry
- 1 egg, beaten
- 55g/2oz seasoned flour
- juice of half a lemon
- 55g/2oz butter
- nutmeg
- 300ml/½ pint venison stock
- thyme
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