Medieval Meat Pie

Name: Medieval Meat Pie
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1 pie, 6-8 serving(s)
Ingredients: 1 1/2 lbs rabbit or 1 1/2 lbs venison steak; 1 cup grated cheese; 1/2 cup currants (or any other dried fruit) or 1/2 cup raisins (or any other dried fruit); 4 egg yolks; 1/2 teaspoon ground cardamom; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon black pepper; 1/2-1 cup broth (whatever most of the meat is); 1 dash cooking wine; 9 inches pie shells (with lid)

Submitted by Gary Helriegel1

"My version of the Basic Meat Pie from www.godecookery.com. I've successfully made this three times."

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Ready In:: 1hr 30mins
Ingredients:: 11
Yields:: 1 pie
Serves:: 6-8

ingredients

1 ¹⁄₂ 1 1/2 lbs rabbit or 1 1/2 lbs venison steak
1 cup grated cheese
¹⁄₂ cup currants (or any other dried fruit) or 1/2 cup raisins (or any other dried fruit)
4 egg yolks
¹⁄₂ teaspoon ground cardamom
1 teaspoon cinnamon
¹⁄₂ teaspoon nutmeg
¹⁄₂ teaspoon black pepper
¹⁄₂ - 1 cup broth (whatever most of the meat is)
1 dash cooking wine
9 inches pie shells (with lid)

directions

Broil the meat till very rare, but cooked through.
Cut it into small cubes.
Mix with all other ingredients except the pie shell.
For the broth, just add enough to make the mixture a little wetter.
Put the mixture into the pie shell.
Be sure the shell lid is sealed, and punch some holes in the top with a knife.
Bake at 350 F for 45 minutes to an hour, till the shell is golden brown.
Makes 6-8 slices, and can be served any temperature.
It's easiest to cut when cold.

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Reviews

Good stuff! We used less beef, and added some salt, and it was quite tasty. I might make it up in small pastry packets to take to events. Oh, also, I added about a half cup of cooked peas.

FairestYarrow
This was delicious! I made it with pork and used feta cheese (all I had on hand besides Parmesan). I made it into individual hand pies.

LucyS-D
I love this recipe, once I even used a 50-50 blend of lamb sausage and beef liver and it turned out wonderfully; the whole family loved it, and in general, we dislike liver. Great recipe with a lot of room to create variations. I definitely recomend it.

Lynn 7
I made this as a caserole, with potatoes on top, left out the nutmeg (little too strong. This is a delicious one dish meal. I also used dried cranberries too. great dish.

ChrisI
Yumm! Period cooking at its best!

Toby6026