Robin Hood’s Venison Pasties

Venison with warm spices in a somewhat utilitarian whole wheat pastry

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City/Region: England

Time Period: 15th Century

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One of the oldest surviving Robin Hood tales, Robin Hood and the Monk, mentions a feast in Sherwood Forest that included “pasties of venison, that was good with ale”. While Robin Hood may not have been real, medieval outlaws certainly were. In medieval England, you could become an outlaw for hunting in the King’s forest, but when the King’s forest was basically all the forests in the country, what was one to do? Though real outlaws weren’t as wholesome as Robin Hood, they very well could have eaten these venison pasties made with illegally-hunted meat (though I suggest you acquire your venison through legal means).

“Original Recipe:
Take hogℏes of Venyson̛, & 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 on̛ þe ouyn, & lat bake, & serue forth.
Modern English:
Take hocks of venison, & parboil them in fair Water and Salt; & when the flesh is fair boiled make Fair paste and cast thing Venison thereon; & cast above and beneath, powdered Pepper, Ginger, & Salt, & then set it in the oven, & let bake, & serve forth.”

— Harleian Manuscript 279, 15th Century

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Ingredients:

Filling

• 1 tablespoon black pepper
• 2 teaspoons ginger
• 1 teaspoon salt
• 2 lbs (1 kg) venison, loin is best

Dough

• 6 cups (750 g) whole wheat flour
• 1 cup (226 g) salted butter
• 1 cup (235 ml) water
• 2 egg yolks
• 1 egg plus 1 tablespoon water (optional)

Instructions:

1. For the filling: Bring a large pot of generously salted water to boil, then add the venison. Boil for 30 minutes, then take it out and let it rest for a few minutes before slicing into small pieces, about 1/2” (the venison is not fully cooked at this point).
2. Mix the black pepper, ginger, and salt and set aside.
3. For the dough: In a large bowl, mix the butter into the flour with your fingers until evenly distributed (some larger pieces of butter are okay).
4. In a small bowl, lightly beat the egg yolks then add the water and mix.
5. Add the egg yolk mixture to the flour-butter mixture and work with your hands until it just starts to come together.
6. Turn the dough out onto a clean surface and continue to knead for a few more minutes (this dough requires much more handling than modern pie crust), adding water a tablespoon at a time if needed to bring it together. You can divide the dough in half to make it easier to work with, but be sure to keep the rest of it covered while you’re kneading.
7. Flatten the dough into a disc and let it rest, covered, for 15 minutes. The dough can be made ahead of time and refrigerated overnight.
8. To assemble the pasties and bake: Preheat the oven to 400°F (205°C) and move the rack to the bottom third of the oven. Line a baking sheet with parchment paper.
9. Roll the dough out to about 1/8” thick and cut into 8” circles.
10. Sprinkle a large pinch of the spice mixture onto the circles of dough, leaving 1/2” around the edge. Place 1/2 to 3/4 cup of the venison on top of that, then add another sprinkling of the spices.
11. Form the pasties by folding the dough in half and crimping the edges, or by placing another circle of dough on top of the filling and crimping the edges. The second option allows for the addition of decorative cutouts made from any extra dough to be placed on top.
12. For the optional egg wash, beat the egg and 1 TBS of water together, then brush the tops of the pasties with it.
13. Bake the pasties for 15 minutes. Only bake one tray at a time.
14. Lower the heat to 350°F (176°C) and bake for an additional 20 to 25 minutes.
15. Remove from the oven and let cool on a wire rack for 15 minutes, then serve them forth with a good ale and cameline sauce, if desired.

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