Recipe by Kristen Sullivan

This venison pie is moist and flavored with a fantastic combiation of spices.

• 2 lbs. ground venison
• pepper
• salt
• ginger/li>
• grains of paradise
• pie crust

Lay meat in a baking dish. Cover with fruit, salt, and liquids. The liquids should be no more than a finger's-width deep in the dish. Put in the oven at 350 degrees. When the meat is half cooked (about 20-30 minutes) flip the meat over and add spices and sugar. Cook another 20-30 minutes, or until completely cooked.

Source [A Proper Newe Booke of Cokerye, C.F. Frere (ed.), T. Ggloning (transcr.)]: To bake Veneson. Take nothynge but pepper and salte, but lette it haue ynoughe, and yf the Veneson be leane, larde it throughe wyth bacon.

Source [Two Fifteenth-Century Cookery-Books, T. Austin (ed.)]:To bake Veneson. Take nothynge but pepper and salte, but lette it haue ynoughe, and yf the Veneson be leane, larde it throughe wyth bacon.

Source [Two Fifteenth-Century Cookery-Books, T. Austin (ed.)]:Venyson ybake. Take hanches of Venyson, parboile it in faire water and salt; then take faire paast, and ley there-on the Venyson y-cutte in pieces as thou wolt have it, and cast vnder hit, and aboue hit, powder of ginger, or peper and salt medylde togidre, And sette hem in An oven, and lete hem bake til they be ynogh.

© Copyright 2008 Kristen Sullivan