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Medieval game pie

Medieval Game Pie

A simple medieval meat pie with game meat. The meat is cooked and spiced before it is cased in a pie crust.
Course Main Dish, Pie & postej
Cuisine Danish, German, Historical cooking, Medieval, Renaissance
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 1 pie


The Filling

  • 1 kilogram deer roast
  • 2 teaspoons ginger ground
  • salt
  • pepper
  • (powder fort) Optional. See a link in the notes

The crust

  • 200 milliliters water
  • 100 grams butter
  • 1 tablespoon salt
  • 450-500 grams flour - more if needed to make a firm dough half rye and half wheat/plain flour


The filling

  1. Brown the roast in olive oil and let it cool down enough to handle.
  2. Rub it in the spices
  3. Bake it in a 140 C hot oven for one hour.

The crust & pie

  1. Boil water and butter together until the butter is melted and take it off the heat. The hot water and fat ensures you have an elastic dough.
  2. Add in the flour and knead until you have a firm dough.
  3. Divide the dough into two pieces and roll it into 1 cm thick plates.
  4. Set the roast on one plate and wrap the other on top. Make a wreath of dough by folding up the exes dough.
  5. Glaze with a beaten egg (optional)
  6. Bake the pie in a 140 C hot oven for one hour.

Recipe Notes

How to make Powder Fort

Source: Based on "Postej af Vildsteeg at berede oc bage" by Bi Skaarup. The original recipe is from Anna Wecket's cookbook "En artig oc meget nyttig Kogebog..." 1648 (1599)