To bake Venison to eat hot.
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from A Book of Cookrye (England, 1591), entitled "To bake Venison to eat hot.". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

To bake Venison to eat hot. Cut the Venison in faire peeces, in quantitie as you will have your pasties, and perboyle it, that doon stick the grain side ful of Cloves, and Lard the lean side with good lard, and season it with pepper, salt, and all manner of spices; then put the grained side of the venison downwards into the coffin of brown paste, and so close it and bake it, and when it is open turn the grain side upward.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "A Book of Cookrye". Medieval Cookery.
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