Deliciously Irish: Recipes inspired by the rich history of Ireland

Author:Nuala Cullen
Format: epub
ISBN: 9781910496657
Publisher: Perseus Books, LLC
Published: 2015-03-02T16:00:00+00:00

These small pasties are a manageable version of the great decorated venison pies of the past. These were ‘side board’ dishes which allowed the pastry cooks to show off their art. Widely available during the winter, both farmed and wild, venison is a lean meat and benefits from being marinated before cooking for as long as time allows.

900 g/2 lb breast of venison, or pieces

2 tablespoons olive oil

2 tablespoons red-wine vinegar

2 garlic cloves, crushed

1 teaspoon ground mace

6–7 juniper berries, slightly crushed

2 large onions

1 carrot

1 celery stick

110 g/4 oz piece of fat bacon

900 g/2 lb puff pastry

1 egg, beaten

salt and freshly ground black pepper

Cut the venison into cubes and put them in an ovenproof dish, with the oil, vinegar, crushed garlic, mace and juniper berries. Leave overnight, if possible.

Preheat the oven to 160°C/325°F/Gas Mark 3. Chop the vegetables finely. Cut the bacon into small cubes and fry until crisp. Add the bacon and vegetables to the meat and marinade, cover and bake for 45 minutes to 1 hour, or until the meat is just tender, but check once or twice because venison doesn’t benefit from overcooking. Remove and cool.

Turn the oven up to 180°C/350°F/Gas Mark 4.

Roll out the pastry out to make 6 pieces15 x 20 cm/6 x 8 inches, patching together if necessary. Pour off and keep any excess gravy from the meat filling. Divide the filling among the pastry pieces, putting it in the centre and leaving a gap of 5 cm/2 inches on either side and 2.5 cm/1 inch at the top and bottom. Dampen the edges with beaten egg and draw the sides together, pinching well. Pinch together the tops and bottoms securely. Line a baking tray with baking parchment and lay the pasties on it, seam-side down, and make a hole in the top. Brush over with beaten egg, decorate as lavishly as the pastry trimmings will allow.

Bake for about 40–45 minutes until the pastry is golden brown. The remaining gravy can be handed round separately, with a dash of lemon juice added. Redcurrant or Rowanberry Jelly is very good with venison.

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