The Epicure's Almanac or Diary of Good Living
November 25th : VENISON PASTY
A neck, or breast of doe venison,can be rendered very savoury by treating it thus:
Take off the skin, and cut the meat off the bones into pieces of about an inch and a half square; put these, with the bones and skin, into a stewpan, cover them with veal or mutton broth, add a tea-spoonful of powdered mace, half a dozen allspice, four chalots chopped fine, a tea-spoonful of salt, a fourth of Cayenne, and a tumbler of Port wine; stew over a slow fire until the meat is half done, then take it out and let the gravy continue on the fire whilst the crust for the pasty is preparing ; line a good large dish, arrange your meat in it, pour the gravy upon it through a sieve, adding the juice of a lemon, put on the top crust, and bake for a couple of hours in a slow oven.