91 Another game pie
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Das Kuchbuch der Sabina Welserin (Germany, 16th century - V. Armstrong, trans.), entitled "91 Another game pie". [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:

91 Another game pie. Take the game and cook it and lard it well, and salt and pepper it well, otherwise it needs no other spices. And make the dough as usual for a pie but do not make a formed pastry from the dough for the game, instead make a broad flat cake and lay it on top and fold it over as for a doughnut and make a pretty wreath around and let it bake and put a little fat into it. This pastry is better cold than warm.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

120 If you would make a game pie, which should be warm. Lard the game well and cook it and make a formed [pastry] dish and lay in it preserved limes and cinnamon sticks and currants and lay the game therein and also put beef suet into it and a little Malavosia and let it cook. This pie is better warm than cold. [Das Kuchbuch der Sabina Welserin]

66 A game pie. Take beef fat, and chop it small, and rosemary, which can be fresh or dried. If you have none, take marjoram or anise or sage, as much as you would like. Chop them finely together, put cloves, pepper, ginger and salt into it, as much as you would like, pour one pint of wine on it. The game must be cooked beforehand. And make a shaped pastry the same way as for the veal pie, and let it bake, serve it warm. In this manner one can also prepare a loin roast. [Das Kuchbuch der Sabina Welserin]

67 A game pie. Take a hind leg from a red deer and divide it for three pies, the bones are good afterwards for game soup. Then boil the three pieces, which are for the pies, well, after which take them out and lay them on a platter or in a trough and salt and pepper them well and let them lie there overnight. Afterwards mix a dough out of rye flour. First pour about a quarter pound of flour on the table and put into a pan about one quart of water and one pound of fat and let it dissolve together and bring it to a boil and pour it afterwards on the flour, until it is sufficient, and make then a strong dough and work it well. After that remove some dough, about one third, and roll it out into two rounds, according to how many pies you need or want to make. Next put the game on the bottom round and put afterwards the top round on it and shape it, however you would like to have it. After that take a bag [of water ] and spread the bottom crust on the edges. Afterwards press the top dough onto the bottom so that nothing runs out, arrange it with a small knife and crimp it, however you would like it, and shove it in the oven. [Das Kuchbuch der Sabina Welserin]

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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "Das Kuchbuch der Sabina Welserin". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?kuchb:91>. Accessed on September 26, 2020, 11:08 pm.

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