Venyson Y-bake
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Original RecipeVenyson 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. 
Modern RedactionIngredients:680g venison shanks, parboiled and in small pieces 1 22cm Pastry case (no lid) 1/2 tsp Salt 1/2 tsp Pepper 1/2 tsp Ginger Method: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 lightly browned. |
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Other recipes with venison and ginger as primary ingredients: Pokerounce Beurre Blanc Venyson in Broth Ginger, Macadamia and Apricot Slice Venison with Chanterelles in a Cream Sauce Duck and Ginger Stew Trini Ginger Beer Venyson Y-bake Liberian Ginger and Pineapple Drink Ginger Beer Collared Venison Hajikami Ginger Gingerbread Men Mysore Bonda Medieval Gyngerbrede Sauce Gingyuer Ethiopian Ginger Vegetables Liberian Ginger Beer Course Ginger Bread Lentil Or Potato Tempering To Make Mustard Salt Venison Ginger, Pork and Mushroom Soup Galyntine Ginger Cookies Liberian Ginger Drink Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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