Vildtpostej og græskar puré
As I have talked about before I am planing a medieval & renaissance inspired larp dinner. I just started testing out recipes. Thursday night I had a friend over who will be part of the event so that was a good chance to test out a few recipes. I made a game postej (or game pie) and a pumpkin puré.
I had brought some diced game meat and a pumpkin among a lot of random other things that day without quite checking the recipes, so I made some adjustments. So what I ended up making was inspired by and based on period recipes (both from the renaissance) but I wasn’t quite following them. I also had some old apples that I cooked into a spicy apple compote using period spices.
I had so much fun in the kitchen cooking up a storm and both my partner and my friend loved it. The game pie will definitely be part of the larp menu.
The pumpkin puré is based of Bi Skaarup’s “Græskar at koge” in Renæssancemad. My only adjustment is the regular breadcrumbs are substituted for gingerbread breadcrumbs as I didn’t have any white bread and wanted to use spices in the puré anyway. I had seen gingerbread used as breadcrumbs in other main course recipes. It turned out to be a very tasty addition to the dish. The original recipe is from Anna Wecket’s cookbook “En artig oc meget nyttig Kogebog…”, 16481.
Game pie (Vildt postej)
A “postej” is a pie in old danish. This pie is a mix of a number of recipes – all of them period appropriate. Pies were a common part of the wealthier table from the medieval kitchen and up until the 1800’s in Denmark. I have not made a postej before, so I am pleased as pie, that it turned out really well.
The process is a bit complicated as it involves two different crusts and a filling made separately, but the result is quite good and resultat is well worth the time. The two different doughs for the crust need resting for at least an hour but they both freeze well. The base crust is the easiest pie crust I have made so far.
You can make a simpler version by using a casserole dish instead of the base dough and just add a short crust lid to the dish. It should be good, but doesn’t look as impressive. The dish can be made well in advance and be served either hot or warm or at room temp.
The top dough “Postejdej nr. 2” is printed in “Historisk Kogebog” af Else-Marie Boyhus but is originally from Haldahl’s cookbook from 1883.
The top dough “Mørdej uden sukker” is from “Renæssancemad” by Bi Skaarup.
The spices and the instructions for the filling is also printed in “Historisk Kogebog” af Else-Marie Boyhus but is originally from Haldahl’s cookbook from 1883.