Baked Venison

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


Country: England
Century: 15th



  • 2 lbs. ground venison
  • 1/2 lb chopped bacon (optional)
  • pepper
  • salt
  • ginger
  • grains of paradise
  • pie crust

Mix ground venison and spices and put into the pie crust. Bake at 350°F for about 45-50 minute, or until the meat has reached a temperature of 155°F. If you wish, mix chopped bacon in with the venison for additional moisture and flavor.


Original Recipe Sources

Source [ A Proper Newe Booke of Cokerye, C.F. Frere (ed.), T. Gloning (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, nd 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.


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