Beast Wellington

I started calling this dish Beast Wellington so that non-cooks could get an idea of what I meant and it just stuck. It is a dough wrapped roast or "pie". The dough would have protected the floor of the bake oven from the oils and juices of the roast as well as insulating the roast until service.


Beast Wellington


Sabina Welserin #67 A game pie


Take a hind leg from a red deer and divide it in for three pies, the bones are good afterwards for a 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 trouogh 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 apan about one quart 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 and shove it in the oven.

2 1 ½ kilos French roast
1 pound salt
1 pound pepper
2 cups rye flour
1 cup water
½ cup shortening


Bring a large pot of water to a boil. Put the roasts into them and boil them for 30-45 minutes. Remove into a large pan and cover with a mixture of salt and pepper. Put in the fridge overnight to marinate.
Bring the water and shortening to a boil. Pour into a large bowl with the flour. Mix well with a large spoon and set aside to let the flour absorb the liquids. Do not let it cool too much. Work the dough until it is smooth and then separate it into 4 and roll each out separately. Cut to shape of the roasts and reserve the rest for decoration. Take the fat and string off the boiled roasts and place in the center of the bottom dough. Place the top over and shape it around the roast. Wet the edges of the bottom and roll over the top edges pressing down to seal the edges. Crimp and then wetting surfaces decorate as desired. Put into a 375 F oven for 30 minutes or until the roasts are hot through and the dough is cooked. If you are adding ears and tails you should cover them with foil for half the cooking time and remove the cover. Egg wash is also good for a decorative touch.