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Simple Venison Pasty Cooking Recipe

Below is the quick and easy cooking recipe for Venison Pasty.

Cut a neck or breast into small steaks, rub them over with a seasoning of sweet herbs, grated nutmeg, pepper and salt; fry them slightly in butter. Line the sides and edges of a dish with puff paste, lay in the steaks, and add half a pint of rich gravy, made with the trimmings of the venison. Add a glass of port wine, and the juice of half a lemon or teaspoonful of vinegar; cover the dish with puff paste, and bake it nearly 2 hours. Some more gravy may be poured into the pie before serving it.


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