Venyson Y-Bake Compact Countertop Oven for Baking

Venyson Y-Bake, commonly called Venison Pie, is a medieval meat pie also known historically as bakemeat or bake metis. Traditional versions combine venison with other meats such as beef, pork, or fowl, either chopped into bite-sized pieces or pounded into a paste before seasoning. The following recipe is adapted from two fifteenth-century cookery books and presents a faithful, practical version for modern kitchens.

Pastry and pastry types: In medieval terms a simple pie crust was often made from just flour and hot water; a pastry typically includes fat such as lard, butter, suet or eggs. This recipe uses a classic hot-water crust made with lard. Hot-water crust is mixed with boiling water and shaped while warm, making it pliable enough to hand-raise into free-standing “coffins” that hold their shape during baking. The result is a sturdy, savory pastry designed to be eaten along with the filling.

Tasting notes: The finished pie yields a firm, golden pastry and a mild, well-seasoned venison filling. Freshly ground pepper provides a bright bite while ginger adds subtle warmth. Overall the balance of spices and the texture of the hot-water crust make this pie appealing to modern palates and highly recommended.

Venyson-Y-Bake Recipe (original notes)

Traditional instructions call for parboiling venison, placing it in a prepared pastry, seasoning with pepper, ginger and salt both above and below the meat, then baking until done.

Venyson Y-bake Recipe

To approximate medieval flour quality, combine white and wholemeal stoneground flours. Sifting helps remove the largest bran particles and produces a lighter, more uniform pastry suitable for hot-water crusts.

Recipe Ingredients:

Pastry:

• 350 g plain white stoneground flour
• 120 g wholemeal stoneground flour
• 130 g lard
• 225 ml water
• 1 tsp sea salt
• 1 egg, beaten (for glazing)

Filling:

• 500 g venison, parboiled and chopped or roughly ground
• 200 ml lightly salted water for parboiling (reserve about one third)
• 1 tsp sea salt
• 1/2 tsp whole black peppercorns
• 1 tsp ground ginger

Method

Make the pastry: Sift the flours and salt into a mixing bowl and make a well in the centre. Heat the lard and water in a small saucepan until the lard has melted and the mixture reaches a simmer. Remove from the heat and pour the hot liquid into the flour well. Work quickly with a wooden spoon to combine into a cohesive dough. When it has cooled enough to handle, knead gently until smooth. If sticky, add a little more flour. Form a ball, cover, and let rest for about 30 minutes at room temperature. Use the pastry while still pliable—if it cools too much it will harden and become difficult to shape.

Prepare the venison: Parboil the venison in 200 ml of lightly salted water until it is just beginning to turn through (pink inside). Drain the meat, reserving roughly one third of the cooking liquid as a broth. Allow the meat to cool, then chop coarsely or grind/pound to the desired texture.

Seasoning: Freshly grind the peppercorns in a pestle and mortar, then combine with the sea salt and ground ginger. Grinding the spices immediately before use preserves aroma and brightness—this step significantly improves the final flavour compared with pre-ground spices.

Assemble the filling: In a bowl mix the chopped venison with the spice blend and a little of the reserved broth until evenly coated. The filling should be moist but not soupy.

Hand-raise the pies

Divide the pastry into two equal portions. From each portion set aside about one third for the lid. On a lightly floured surface flatten the larger piece into a thick disc. Using thumbs and fingers lift the edge to form walls about 4–6 cm high, shaping a round or oval case with a flattened base. Work quickly: warm, pliable pastry shapes best, but the firmer it becomes the easier it is to refine.

Preheat the oven to 200°C. Place the formed cases on a greased baking tray and fill with the venison mixture. Roll or pat the reserved pastry pieces into lids about 1 cm thick. Brush the rim of each case with beaten egg, place the lid on top and crimp the edges together to seal. Smooth and shape the exterior by hand, then brush the tops and sides with egg wash.

Cut a vent—traditionally a star shape—in each lid to allow steam to escape. Bake at 200°C for 10 minutes, then reduce the oven to 180°C and continue baking for about 40 minutes, checking occasionally. If the pastry is browning too quickly, tent loosely with foil to achieve an even golden colour. Ten minutes before the end of baking, remove the pies and brush again with egg wash, then return to finish baking.

Remove the pies when baked and allow to cool slightly before serving. These pies are delicious warm or at room temperature and keep well, making them ideal for a hearty meal or for serving at gatherings.