Venison Meat Pie - Traditional 1700s Style
Era Eats, Main Dish • Herbs, Spices, Vegetable, Venison
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Ingredients
- Meat Filling
- 2 lbs venison, cut into small pieces
- 2 tablespoons butter or suet
- 1 medium onion, chopped
- 1 tablespoon flour
- 1½–2 cups stock or water
- Salt and black pepper, to taste
- (Optional, period‑appropriate additions if available)
- Pinch of nutmeg or mace
- Small amount of thyme or parsley
- Pastry (Simple Hot Water Crust Style)
- 2 cups flour
- ½ cup butter or lard
- ½ cup hot water
- Pinch of salt
Directions
- 1. Cook the venison
- In a heavy pot, melt butter or suet over medium heat.
- Add venison and cook until lightly browned.
- 2. Add onion
- Stir in chopped onion and cook until softened.
- 3. Make the base
- Sprinkle flour over the mixture and stir well.
- This forms a light thickening base.
- 4. Add liquid
- Gradually add stock or water, stirring continuously.
- Bring to a gentle simmer.
- 5. Simmer
- Cover and cook on low heat for 45–60 minutes, until venison is tender.
- 6. Season
- Add salt, pepper, and optional spices (nutmeg, thyme, parsley).
- Set aside to cool slightly.
- 7. Prepare pastry
- In a bowl:
- • Mix flour and salt
- • Add melted butter or lard
- • Stir in hot water to form dough
- Knead lightly until smooth.
- 8. Assemble pie
- Roll out half the dough and line a pie dish.
- Add the venison filling.
- Cover with remaining pastry.
- 9. Seal and vent
- Seal edges of the crust.
- Cut small vents in the top.
- 10. Bake
- Bake at 375°F for 45–60 minutes, until crust is firm and lightly browned.
- 11. Serve
- Allow to rest briefly before cutting. Serve warm.
Notes
- Period‑Correct Notes
- • Venison was often pre‑cooked slowly to soften tougher cuts
- • Seasoning was minimal and warm‑spiced, not bold
- • Pie crust was thick and sturdy, not flaky pastry
- • Often served with:
- ○ Bread
- ○ Root vegetables
- Simple greens
