Medieval Meat Pie

• rabbit or venison steak↗1 1⁄2 lb
• grated cheese1 cup
• currants (or any other dried fruit) or 1/2 cup raisins (or any other dried fruit)↗1⁄2 cup
• egg yolks↗4
• ground cardamom↗1⁄2 teaspoon
• cinnamon↗1 teaspoon
• nutmeg↗1⁄2 teaspoon
• black pepper↗1⁄2 teaspoon
• broth (whatever most of the meat is)1⁄2 - 1 cup
• cooking wine↗1 dash
• pie shells (with lid)9 inches

Step-by-step instructions

1. 1

   Broil the meat till very rare, but cooked through.

2. 2

   Cut it into small cubes.

3. 3

   Mix with all other ingredients except the pie shell.

4. 4

   For the broth, just add enough to make the mixture a little wetter.

5. 5

   Put the mixture into the pie shell.

6. 6

   Be sure the shell lid is sealed, and punch some holes in the top with a knife.

7. 7

   Bake at 350 F for 45 minutes to an hour, till the shell is golden brown.

8. 8

   Makes 6-8 slices, and can be served any temperature.

9. 9

   It's easiest to cut when cold.