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| What You Need: |
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3 pound breast, neck or shoulder of venison
Gravy
A little onion-flavored vinegar
A few fat pieces of mutton
A gill port or claret
Salt and pepper
Pastry
Mace and allspice
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| How To Cook: |
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1. Cut the venison meat into thick little squares, removing all bones and trimmings; simmer the latter to make some gravy.
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2. Place the meat in a pie dish, and if very lean, add a few fat pieces from a neck or leg of mutton.
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3. Season with salt, pepper, mace and allspice.
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4. Moisten with the gravy, add the port or claret and a little vinegar and cover the dish with a thick pie crust.
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5. Bake 3 - 3˝ hours in a moderate oven (350°F).
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