The neck, breast, and shoulder are the only parts of the deer used for a pasty; and even the neck is more generally roasted.

Cut the venison in pieces; put it into a stewpan with a little port wine, two shalots, an onion, bay-leaf, fagot of parsley and thyme, pepper, salt, and a little gravy. Cover it close and let it stew gently until tender; take out the meat, and pull out the bones; reduce the gravy, and when thoroughly cold remove the fat; then proceed to make the pasty.

Line the sides of the dish with crust, but not the bottom; lay in the meat with fat between each piece, season with pepper and salt, put to it a pint of the gravy and a few bits of butter, cover with a good crust, and bake it thoroughly.

Keep the remainder of the gravy till the pasty comes from the oven, put it by means of a funnel into the middle quite hot, and shake the dish to mix it well. The pasty must be well done, requiring generally two hours' baking.

A want of fat may be supplied by the fat of a loin of mutton steeped for twenty-four hours in port wine and garlic vinegar.