Venison Pasties
Peggy Bryant's venison and potato pasties are Cornish Pasties made with tender venison.
They can, of course, also be made with other tender meats: frying steak or skirt, tender lamb or pork, or chicken.
INGREDIENTS
- 100 gm Venison cut into 6-8 mm (¼”) cubes
- 100 gm Potatoes cut into 10-12 mm (½”) cubes
- 20 gm Swede/Neeps/Rutabaga s cut into 10-12 mm (½”) cubes (Optional - reduce potato quantity if you do)
- 80 gm Finely-chopped onion
- 2 Tsp Olive oil
- 75 ml Vermouth
- Short crust pastry (I buy ready-made)
- ½ Stock cube
- Salt and black pepper to taste
These quantities are for one person - it is not practical to make so little,
of course, so multiply them by the number of portions you actually require.
PREPARATION
This recipe works well with antelope (impala, etc.) or any gristle-free cut from a small deer - venison from a larger deer must be chosen to be adequately tender. (Similar meat pasties can be made with chicken, skirt of beef [as in a classic Cornish Pasty] or frying steak, or stir-fry pork or lamb - the meat must be a cut which is tender after relatively short cooking.)
Use salad potatoes or some other potato type (Charlotte is good) which does not disintegrate on cooking.
Sauté the onion in a little olive oil until it is soft. Add the venison and continue to sauté until it is lightly cooked. Add the potatoes and a glass of some type of Vermouth (Cinzano Bianco, Martini Rossi, Dubbonet, or W.H.Y?) and the stock cube and cook on low heat in a covered pan, stirring occasionally, until the potato is cooked. It may be necessary to add a little water to prevent sticking. If the mixture is too sloppy at the end of cooking thicken it with a little plain flour. Add salt and black pepper to taste.
Roll out short pastry and cut into 20-25 cm (8-10”) circles. Spoon the filling onto the pastry and close. (You can put the filling along a line across the middle of the circle and bring up both sides and crimp them above the filling, or you can put the filling on one side of the circle only and fold the other side over the filling and crimp on the baking tin.) Bake in a pre-heated oven at 220ºC (425ºF) for 30 minutes.
May be served at once with vegetables on a plate, or eaten cold from the hand later.
This is a recipe page on the James Bryant (G4CLF) Web-site.
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