I really wanted to use the venison I bought at the Good Food show, and as I have said I'll be making more pies this seemed perfect.
I halved this recipe to use as the filling.
It was very rich, we had a small slice each and I've frozen the rest. I used bought pastry, shortcrust for the base and puff for the top.
I baked the base blind, then let it brown slightly before filling.
It cooked for around half an hour when filled at 200 degrees.
We had it with red cabbage, braised in red wine vinegar, redcurrant jelly and chicken stock.
Really fabulous autumn food.