Ingredients
- 1-ounce butter or lard
- 1 pound venison, cut into bite-sized pieces
- 2 ounces raisons
- 2 ounces currants
- 2 ounces stoned prunes, chopped
- 1/2 teaspoon ground cloves
- 1 teaspoon ground mace
- 1/2 teaspoon ground black pepper
- 1/2 pint red wine
- Pie dough
- 1 tablespoon each sugar, butter, and rose water
Directions
Preheat the oven to 350 degrees F. Melt the butter or lard and fry the meat until brown. Add the fruits and spices. Pour in the wine and simmer, covered, until the meat is tender. If the liquid boils away add a little stock or water. Place in a pie dish. Cover with pastry. Glaze with the sugar, butter and rose water and bake in a moderately hot oven for about 1/2 hour.
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