Venison Pye Recipe

Name: Venison Pye
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 -ounce butter or lard; 1 pound venison, cut into bite-sized pieces; 2 ounces raisons; 2 ounces currants; 2 ounces stoned prunes, chopped; 1/2 teaspoon ground cloves; 1 teaspoon ground mace; 1/2 teaspoon ground black pepper; 1/2 pint red wine; Pie dough; 1 tablespoon each sugar, butter, and rose water

Servings: persons

1 -ounce butter or lard
1 pound venison, cut into bite-sized pieces
2 ounces raisons
2 ounces currants
2 ounces stoned prunes, chopped
1/2 teaspoon ground cloves
1 teaspoon ground mace
1/2 teaspoon ground black pepper
1/2 pint red wine
Pie dough
1 tablespoon each sugar, butter, and rose water

1
Preheat the oven to 350 degrees F. Melt the butter or lard and fry the meat until brown.
2
Add the fruits and spices.
3
Pour in the wine and simmer, covered, until the meat is tender.
4
If the liquid boils away add a little stock or water.
5
Place in a pie dish.
6
Cover with pastry.
7
Glaze with the sugar, butter and rose water and bake in a moderately hot oven for about 1/2 hour.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 -ounce butter or lard, 1 pound venison, cut into bite-sized pieces, 2 ounces raisons, 2 ounces currants, and more.

Yes, Venison Pye falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Venison Pye

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