Venyson Y-bake (Medieval Venison Pie) is a traditional Medieval recipe for a classic dish of venison with ginger and black pepper baked in a raised pastry case. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Medieval Venison Pie (Venyson Y-bake).
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Original Recipe
Venyson Y-bake
(from Harleian MS 279)
Venyson Y-bake.—Take hoghes of Venyson, & parboyle hem in fayre Water an Salt; & whan þe Fleyssche is fayre y-boylid, make fayre past, & cast þin Venyson þer-on: & caste a-boue an be-neþe, pouder Pepir, Gyngere, & Salt, & þan sette it on þe ouyn, & lat bake, & serue forth.
Translation
Venison Pie. Take hocks of venison, and parboil in salted water; and when done, make pastry dough, and put the venison on: & cover above & beneath with pepper, ginger, & salt, & then set in the oven, & let bake, & serve.
Mix all ingredients together and pour into the pastry case. Place in an oven pre-heated to 190°C and bake for 35–40 minutes, until the crust is golden and lightly browned.
Remove from the oven and allow to cool for 10 minutes before slicing into wedges and serving.
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