Medieval Venison Pasties (Robin Hood Style)

Ingredients

• 1 tablespoon Black Pepper (freshly ground)
• 2 teaspoons Ground Ginger (ground ginger)
• 1 teaspoon Salt (fine sea salt)
• 2 pounds Venison Loin (trimmed, cut into 1‑inch cubes after parboiling)
• 6 cups Whole Wheat Flour (approximately 750 g; can substitute white flour for a lighter texture)
• 1 cup Salted Butter (226 g, chilled and cut into cubes)
• 1 cup Water (room temperature, about 235 ml)
• 2 pieces Egg Yolks (from large eggs, room temperature)
• 1 piece Egg (for wash) (lightly beaten; optional for a glossy finish)

Instructions

1. Prepare Spice Blend

   Combine 1 Tbsp black pepper, 2 tsp ground ginger, and 1 tsp salt in a small bowl. Mix well and set aside.

   Time: PT5M

2. Parboil the Venison

   Fill a large pot with enough water to cover the meat, add a generous pinch of salt, and bring to a rolling boil. Add the 2 lb venison loin, reduce to a gentle boil and cook for about 30 minutes until the meat is just tender but not fully cooked. Drain and let rest for a few minutes.

   Time: PT30M

   Temperature: 212°F

3. Make the Fair Paste (Dough)

   In a mixing bowl, rub 1 cup cold salted butter into 6 cups whole‑wheat flour until the mixture resembles coarse crumbs. In a separate cup, whisk together 1 cup water and 2 egg yolks, then add to the flour mixture. Stir until the dough begins to come together, adding a tablespoon of water at a time if needed. Knead briefly—about 3–4 minutes—just until smooth enough to hold together.

   Time: PT15M

4. Rest the Dough

   Cover the dough with a clean kitchen towel or plastic wrap and let it rest while the venison finishes boiling.

   Time: PT10M

5. Slice the Venison

   After the meat has rested, cut it into small bite‑size pieces (about ½‑inch cubes).

   Time: PT5M

6. Roll and Cut Dough Circles

   On a lightly floured surface, roll the dough to about ¼‑inch thickness. Using a bowl or a 8‑inch cutter, cut out circles; you should obtain roughly eight circles.

   Time: PT10M

7. Assemble the Pasties

   Place a generous spoonful of venison pieces in the center of each dough circle. Sprinkle a pinch of the prepared spice blend over the meat, then add another pinch on top of the meat. Fold the dough over to form a half‑moon or bring the edges together for a round shape, then crimp the edges firmly to seal. Brush the tops with beaten egg for shine.

   Time: PT15M

8. Bake the Pasties

   Place the pasties on a baking sheet. Bake in a pre‑heated oven at 400°F (205°C) for 15 minutes, then lower the temperature to 350°F (175°C) and continue baking for 20‑25 minutes, until the pastry is golden brown and the meat is fully cooked.

   Time: PT40M

   Temperature: 400°F then 350°F

9. Cool and Serve

   Remove the pasties from the oven and let them rest on a wire rack for about 15 minutes before serving.

   Time: PT15M

10. Enjoy

    Serve warm with a tankard of ale or a glass of red wine, just as Robin Hood might have done in Sherwood Forest.

    Time: PT5M

Nutrition Facts

Calories

770

Protein

25 g

Carbohydrates

70 g

Fat

30 g

Fiber

9 g

Ingredient Substitutions

• Instead of Black Pepper: White pepper
• Instead of Ground Ginger: Fresh ginger, finely grated
• Instead of Salt: Kosher salt
• Instead of Venison Loin: Deer meat, Elk
• Instead of Whole Wheat Flour: All‑purpose flour
• Instead of Salted Butter: Unsalted butter, add a pinch of salt
• Instead of Egg Yolks: Egg white (different texture)
• Instead of Egg (for wash): Milk wash

Equipment Needed

• Large Pot
• Mixing Bowl
• Wooden Spoon or Hands (optional)
• Rolling Pin (optional)
• Pastry Cutter / Knife (optional)
• Baking Sheet or Tray
• Oven
• Pastry Brush (optional)
• Kitchen Scale (optional)
• Measuring Spoons & Cups

Critical Steps — Do Not Skip

• Parboiling the venison without fully cooking it
• Kneading the whole‑wheat dough to the right consistency
• Sealing the pasty edges firmly to prevent leakage
• Adjusting oven temperature part‑way through baking

Chef Tips from the Video

• Use a light hand when rubbing butter into the flour to keep the dough flaky.
• A pinch of nutmeg or a splash of ale in the dough adds an extra medieval touch.
• For a richer flavor, finish the cooked venison with a splash of red wine before filling.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days; reheat in the oven.

Freezer: Wrap individually in foil and freeze for up to 2 months; bake from frozen at 350°F for 25‑30 minutes.

Room temperature: Not recommended beyond 2 hours due to meat safety.

Make-Ahead Tips

• The dough can be prepared up to 24 hours ahead and kept refrigerated, covered.
• Parboiled venison can be cooled, shredded, and stored in the fridge for 2 days.
• Assembled but unbaked pasties freeze well; bake from frozen, adding 5‑10 minutes to the bake time.

Frequently Asked Questions