Medieval Meat Pie

Name: Medieval Meat Pie
Ingredients: 1 1/2 1 1/2 lbs rabbit or 1 1/2 lbs venison steak; 1 cup grated cheese; 1/2 cup currants (or any other dried fruit) or 1/2 cup raisins (or any other dried fruit); 4 egg yolks; 1/2 teaspoon ground cardamom; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon black pepper; 1/2 - 1 cup broth (whatever most of the meat is); 1 dash cooking wine; 9 inches pie shells (with lid)

11 ingredients

9 steps

Ingredients

1 1/2 1 1/2 lbs rabbit or 1 1/2 lbs venison steak
1 cup grated cheese
1/2 cup currants (or any other dried fruit) or 1/2 cup raisins (or any other dried fruit)
4 egg yolks
1/2 teaspoon ground cardamom
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon black pepper
1/2 - 1 cup broth (whatever most of the meat is)
1 dash cooking wine
9 inches pie shells (with lid)

Directions

1

Broil the meat till very rare, but cooked through.
2

Cut it into small cubes.
3

Mix with all other ingredients except the pie shell.
4

For the broth, just add enough to make the mixture a little wetter.
5

Put the mixture into the pie shell.
6

Be sure the shell lid is sealed, and punch some holes in the top with a knife.
7

Bake at 350 F for 45 minutes to an hour, till the shell is golden brown.
8

Makes 6-8 slices, and can be served any temperature.
9

It's easiest to cut when cold.