Venison Pie - Serves 6-8

Ingredients

900g / 2lb casserole venison, finely diced
100g / ¼lb venison liver, thinly sliced
100g / ¼lb cooked, smoked ham, diced
1 large onion, finely chopped
1 stick celery, finely chopped
1 teaspoon crushed juniper berries
1 dessert spoon chopped, fresh parsley
Pinch grate nutmeg
150ml / ¼ pint game stock
Dash of cooking oil
1 clove garlic
Beaten egg or milk to glaze

For the pastry:
150g / 6oz plain flour
75g / 3oz butter or margarine
Water to mix

Method

Pre-heat oven to 190°C/375°F/Gas Mark 5

1. Heat the oil in a heavy-based saucepan. Add the venison, liver, vegetables and crushed garlic clove. Stir frequently and cook for about 5 minutes.
2. Transfer half the mixture to a deep pie dish and season well. Sprinkle on half of the chopped ham, then another layer of meat and vegetable mixture. Top with the last of the ham and scatter the juniper berries on top. Add the port, stock, parsley and nutmeg.
3. Cook in a slow oven for about 1½ hours until the meats are tender.
4. Meanwhile make the pastry. Rub the fat into the flour and form into dough with a little water. Roll out until about ½cm / ¼in thick.
5. Remove the pie dish from the oven and let it cool slightly. (Alternatively, the stages up until this point may be done the day before).

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