There is a lot going on with these pasties. There's a pepper/ginger zippiness and the simple green flavor of the herbs, and the bite of the vinegar. For me, I love strong tastes and sharp flavors. This is perfect for me, but really not for the faint of heart. To tone down the recipe, cut the spices about in half, or only use the spices in either the wine vinegar or as a coating after their vinegar bath. The venison used in this recipe was killed and butchered by my husband.
Neemt ende snijt u venisoen so het behoort of so ghyt begheert ende en frobbeseret oft broeyet niet seer. Dan legget eenen nacht in wijnazijn ende alsdan larderet wel ende stofferet met gengeber ende peperpoeder ende voorts met goet fijn cruyt ende legget al int deech ende bact voort de pasteye so het behoort.
Cut your venison as you like it, and sear it, but not too much. Then lay a night in wine vinegar and also lard it well and stuff it with ginger and pepper-powder and additionally with good fine herbs and lay all in the dough and additionally bake the pasty as you like.
Carolus Battus, Eenen seer schoonen ende excellenten Cocboeck, 1593; Vrouw Odriana vander Brugghe (SCA)