MEDIEVAL MEAT PIE

Medieval Meat Pie image

Make and share this Medieval Meat Pie recipe from Food.com.

Provided by Gary Helriegel1

Time 1h30m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 11

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)

Steps:

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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