Venison Pies

Recipe by Daniel Myers

This is another variation on meat pies based on medieval recipes, but severely altered to meet the requirements of the feast. While it is not an accurate reproduction of a medieval recipe, the ingredients, methods, and concepts used are all appropriate for medieval cuisine.

2 lbs. ground venison
2 cups wine
1 cup water

12 dates, pitted and chopped
12 prunes, chopped
2 strips bacon
2 eggs
1 tsp. cinnamon
1 tsp. ginger
1 Tbsp. lemon juice

Break ground venison into small pieces and place in a large pot with wine and water. Bring to a boil and simmer for 10 minutes. Remove from heat and drain well, discarding liquid. Let cool. Add remaining ingredients. Mix well, fill pies, and bake.