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Venison Pasties
Pasties are hearty hand pies with Cornish roots. You fill a flaky, homemade crust with meat and root vegetables, fold it into a half moon and bake it. This version uses ground venison simmered with onion, carrot, rutabaga and Yukon potatoes in red wine and beef stock, then seasons it with Tagged Out. The filling cooks down thick enough to hold its shape but stays moist inside the crust. They take a little planning because the dough chills for a few hours, but you end up with six filling, portable meals that are worth the wait.
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