Skip to main content
Main

P'atison Pasty

A savory pasty filled with venison, shallots, and spices, topped with a raised pie crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
Jump to recipe ↓

Why it works: Pepper and allspice match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 6,395 recipes. Both carry estragole, which smells anise, licorice. The science ↓

P'atison Pasty

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the venison

  1. Remove the bones and skin from the venison and cut it into small square pieces.

  2. In a stewpan, combine the venison, shallots, pepper, salt, mace, allspice, port wine, and enough veal broth to cover.

  3. Cook on a gentle fire until three-quarters done.

Make the gravy

  1. Remove the best pieces of venison for the pasty and place them in a deep dish with some gravy.

  2. Pour the remaining gravy over the bones and boil for 15 minutes.

  3. Strain and skim the gravy from the bones, then add port wine, lemon juice, and butter rolled in flour.

Assemble and bake

  1. Cover the venison with raised pie crust and decorate as desired.

  2. Bake in a 300°F (150°C) oven until done.

  3. Pour the gravy into the pasty and serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + allspicetop 5% of all pairs
    Smell alikestrong
    Cooked together6,395 recipes

    Shared aroma: estragole (anise, licorice).

  2. Shallot + allspicetop 6% of all pairs
    Smell alikestrong
    Cooked together386 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Mace + allspicetop 7% of all pairs
    Smell alikemoderate
    Cooked together3,189 recipes

    Shared aroma: methyleugenol (clove, spice).

  4. Shallot + port winetop 9% of all pairs
    Smell alikemoderate
    Cooked together380 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Venison + port winetop 10% of all pairs
    Smell alikelow
    Cooked together239 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Venison
Provides the main meat, which becomes tender through long, gentle simmering.
Butter
Rolled in flour, it thickens the gravy and adds richness and a glossy texture.
Flour
Combined with butter to form a roux-like paste that thickens the gravy.
Port wine
Adds sweetness and depth of flavour to the gravy as it reduces.
Raised pie crust
Encloses the meat and gravy, holding the filling during baking.
Shallots
Add a mild aromatic sweetness that builds the savoury base of the gravy.

The step that matters

Cook the venison gently until three-quarters done. A gentle simmer keeps the meat tender and moist; a hard boil toughens muscle fibres and dries the meat, and it will cook further in the oven.

Swap the mace

How well each one fits the dish's main ingredients (venison, shallot, pepper, allspice, port wine, veal, butter):

  1. Thymefits better
  2. Parsleyfits better
  3. Clovefits better
  4. Macethe original

Fit is the average pairing score against venison, shallot, pepper, allspice, port wine, veal, butter. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Veal PattiesVeal Patties50 recipesRoast VenisonRoast Venison20 recipesBeef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesTomato SoupTomato Soup526 recipes