Deer Hunting

Medieval Venison Pasties

Servings: 6-7 pasties
Prep Time: 30 minutes
Cook Time: 2 hours and 45 minutes
Ingredients:
- 1 1/2 lbs. of venison roast
- 2 tbs. oil
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1/2 cup red wine
- 2 cups beef broth
- 4 egg yokes, saving whites
- 1/2 cup raisins
- 1/2 cup crumbled goat cheese
- 1 tsp. allspice
- 1/8 cup cooking liquid
- your favorite pie crust, or what we used: Classic Crisco Pie Crust (measurements for double crust, top and bottom)

For step-by-step photos: http://foodforhunters.blogspot.com/2012/01/medieval-pasties.html

1. Please, for the love of all that is good and right in this world, REMOVE all silver skin and fat from your venison! :-)
Cut venison roast into 1 inch cubes. Dab with a paper towel and sprinkle with salt and pepper.
2. In a dutch oven, heat 2 tbs. of oil and brown venison on all sides. Brown in batches, one layer at a time. Return venison cubes to the pot. Add beef broth and wine. Cover and simmer for 1 1/2 - 2 hours, or until venison is tender. Reserve cooking liquid.
3. Preheat oven to 350 degrees F. Remove venison from cooking liquid. With a fork, shred the cubes. Put shredded venison in a large bowl.
4. Add raisins and allspice. Combine well with hands. Add egg yokes, goat cheese and about 1/4 cup of cooking liquid (from simmering the meat) until moist but not runny. Add 1/8 tsp. of salt and ground black pepper to taste. Combine well.
5. Roll out dough. Cut into circles, about 7-8 inches across. We used a bowl to cut around. You don't have to be exact. You should get about 6-7 circles.
6. Fill top half of pie crust with venison mixture.
7. Brush egg whites half way around the pie crust. Fold over and crimp with a fork. You will end up with a "D" shaped pastry, like a calzone.
With a fork, poke holes at the top of pasties for venting. Brush egg whites over the tops of the pasties. Bake on a cookie sheet for 45 minutes in a 350 degree F oven, or until crust is set and golden on top.