Venison Pastry
Ingredients
- 2 pounds venison, neck, breast, flank or shoulder
- 2 ounces seasoned flour
- 2 ounces port
- Juice of 1/2 lemon
- 1/2 pint (1 cup) venison stock
- Nutmeg
- Thyme
- Salt and freshly ground black pepper
- 6 ounces butter
- 1 1/4 pounds short crust or rough puff pastry
- 1 egg, beaten
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