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Game Patties

Game patties made with light puff pastry and minced game, baked until light brown.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Game Patties

Why it works: Egg and venison work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 159 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Game Patties

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make and glaze

  1. Make small patties using good light puff pastry.

  2. Brush the tops with beaten egg.

Bake and fill

  1. Bake in a preheated oven at 400°F (200°C) until light brown.

  2. Fill the center of each patty with minced game.

Serve

  1. Serve hot on a platter.

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.

Photo for illustrative purposes only · Contact us to use it

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. Egg + venisontop 15% of all pairs
    Smell alikemoderate
    Cooked together159 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Good light puff paste
Forms the flaky, layered crust that puffs and browns around the filling.
Egg
Beaten egg brushed on top gives the crust a glossy, browned finish.
Minced venison
Main minced meat in the filling, providing savory flavor and body.
Minced hare
Second minced game meat in the filling, adding savory flavor and body.

The step that matters

Bake until light brown. Puff pastry relies on a hot oven: steam from the butter layers lifts the dough into flaky layers. Baking until light brown sets the crust and browns it, so the pastry is fully cooked rather than pale or doughy.

“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.

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