Venison Pasties

Show: At Shakespeare's Table

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Pasties (pronounced with a short 'a', as in 'last', not like the table dancer's body decor), usually bring to mind "Cornish Pasties" - a meat and potato turnover. This version with venison is the kind eaten as a festive food in Renaissance celebrations of all sorts. The combination of meat, dried fruit, and spices draws on Medieval cooking traditions. Because of the time involved in marinating and letting the filling cool, you might consider starting a day early.

Note: You can substitute beef for the venison, but be careful about the cut. Don't use stew meat, since it requires a long cooking time to be tender, but don't waste your money on tenderloin for something so hearty. Sirloin, or a similar cut, is ideal.

1 1/2 pounds venison meat (from the shoulder or leg preferably)
6 juniper berries, crushed slightly
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon freshly ground black pepper
2 tablespoons red wine vinegar
1/4 cup Port

1/3 cup dried currants
1/2 cup apple cider

1/4 pound bacon, chopped finely
2 medium onions, finely chopped
2 tablespoons all-purpose flour
1 cup beef broth

Egg wash: 1 egg mixed with 1 tablespoon water

2 packages refrigerated pie crust (4 pie crusts total)
or 1 recipe Pâte Brisée pie crust

Pâte Brisée Pie Crust
The key to making a flaky crust is to keep all your ingredients cold and to leave small pieces of butter in the flour rather than mixing it all in
4 cups all-purpose flour
2 teaspoons salt
3 sticks (1 1/2 cups or 12 oz) + 2 tablespoons cold unsalted butter
ice water

For crust: Put flour and salt in large food processor bowl. Pulse. Cut butter into small pieces and add to flour. Process briefly, until butter pieces are pea-size. Add enough ice water to make the dough stick together. You will need about 1/2 to 3/4 of a cup. Don't over blend. When just beginning to hold together, remove dough from processor and knead on a cold surface until mixed. Divide into four pieces. Pat each into a disc. Wrap each disc in plastic wrap and refrigerate for one hour.
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For filling: Cut venison into a small to medium dice - no larger than 1/4 inch square. Place in large, flat container, such as a rectangular tupperware container or glass baking pan. Mix together spices, red wine vinegar, and Port. Pour over venison. Stir to coat all the meat. Let marinate in refrigerator 4 hours or overnight. Drain meat, reserving any remaining marinade juices.

Place currants in small bowl. Heat apple cider to warm. Pour over currant and let soak for 30 minutes. Drain.

Heat a Dutch oven or large, deep skillet over medium heat. Add bacon. Cook, stirring, until fat is rendered, about 4 minutes. Add chopped onions and cook until soft, about 5 minutes more. Add venison and brown all over, about 4 minutes. Sprinkle flour over venison mixture. Continue to cook, stirring constantly, for 2 minutes. Turn heat to high and add beef broth and remaining marinade. Stir well, scraping browned bits from the bottom. Keep stirring as you let the mixture boil until gravy is thick. Remove from heat and add currants. Let cool completely. (Can be refrigerated for 1 day.)

Roll out 1 disc of the Pâte Brisée to an 1/8-inch thick circle or lay 1 store-bought pie crust on clean, work surface. Cut the circle into 8 triangular pieces. Place venison filling on 4 of the triangles. Wet edges of dough with water. Cover each with remaining four triangles. Seal edges using the tines of a dinner fork or just crimp with your fingers. Place on baking sheet. Repeat with remaining 3 disks of Pâte Brisée or 3 store-bought crusts. Preheat oven to 375°F. With a pastry brush, apply egg wash to top of each pasty. Bake for 30 minutes. Remove from oven. Serve warm or at room temperature. Since only 8 will fit on each baking tray, keep one tray refrigerated while the other bakes so as not to crowd the oven.

Makes 16