Approx 2 lb of venison cut into bite sized chunks
3-4 red onions
8-10oz mushroom
2 small carrots
1lb pork belly, diced (may be known as bacon lardons)
15 -20 juniper berries
Bunch of rosemary
2 tablespoons oil
2 tablespoons plain flour
Lamb stock
Tablespoon and half redcurrent jelly
Shortcrust pastry
Slice carrots thinly, soften them in oil, chop onions, soften after carrots have
softened, add the pork belly cook until edible then add venison and cook
until browned, meantime add crushed juniper and chopped rosemary. Add
the mushrooms when the venison is browned and let them soften.
Make three quarters of a pint of lamb stock, mix with the redcurrent jelly
(drain off the cooking juice from the mix to help make the stock) then pour
into the mix along with 2 tablespoons flour and let simmer for 45 minutes, adding a bit of salt and ground pepper.
Roll out the pastry with enough to cover the bottom, side and edges of the pie dish and a separate piece of pastry to make a lid.
Line the pie dish with pastry enough to cover the bottom and top edge of the pie dish (wet the top edge of the pie dish to aid adhesion), add the venison mix, wet the top edge of the pastry (to aid adhesion of the 'lid'), add the lid, crimp the edges with a fork to seal, glaze with beaten egg, make a small hole in the middle to let the steam out and cook for 45 minutes at 185-190 degrees in a pre-heated oven.
Enjoy!!
N.B. All I need is a decent pie warmer for outside eating...