Firstly, i can't take credit for the design of this, that is down to the Gidleigh Park Hotel where some of my clients stay.
But this is my take on it (they use corned beef!) and it uses a part of the deer that usually ends up in sausages.
Make use of a slow cooker for 6 hours, when you lift the shin out it's quite possible the meat will have fallen of the bone.
Shred the meat with a fork, soften some onions in butter, tablespoon tomato puree, teaspoon of worcester sauce, 1/2 teaspoon of marmite and salt and pepper, then add the shredded venison, thorougly mix and compress into a mold or ramekin.
During this you can be poaching your egg.
Based upon using a shin from a Fallow deer.
This makes a great lunch, i served my with foccia bread and mango chutney.