Venison and Juniper Pie

Brown off the venison in a hot pan with a little oil – remove and set aside.

In a large pot add the onion, celery and carrot and cook on a low heat till softened.
Add the venison , salt , pepper, garlic and juniper fry until fragrant, then add the wine and stock.
Cover with lid and simmer gently until the venison is tender and starting to fall apart.
Thicken with the cornflour mixed with the water – drizzle in slowly stirring constantly. Allow the filling to cool before you make the pie.

Heat the oven to 180℃ Roll out the pastry and lay it over your greased pie dish. Press it in gently, then trim around the top edge. Spoon in the pie filling to the top. Re-roll the trimmed pastry to form a lid for the pie. Place it on the pie and press around the edges to seal. Egg wash the top of the pie and cut a slit in the middle of the top for steam to escape. Bake for 20 minutes until the pastry is golden.