Venison and wild mushroom pie recipe 150ml red wine 80g carrots, diced 1 small onion, diced 1 bay leaf 1 juniper berry 20g butter 1 medium onion, sliced a sprig of thyme 2 tsp sugar 15g flour 1 tbsp tomato paste 300ml vegetable stock 20g wild mushrooms 1 sheet puff pastry to cover the 18cm pie dish with a 1cm overhang 1 egg yolk, for glazing Marinate the venison in the wine, carrots, onion, bay leaf and juniper for 24 hours. Preheat oven to 180C/gas mark 4 Remove the meat from the marinade (reserve the marinade). Melt the butter in a large, heavy-bottomed saucepan, add the drained venison and gently brown. Add the sliced onion, thyme and sugar, reduce the heat and continue to cook slowly until the onion pieces are soft. Add the flour and tomato paste and cook for a couple of minutes. Next add the reserved marinade and stir while slowly adding the stock. Bring to the boil and simmer until the venison is cooked and falling apart, and the sauce is well reduced - 20-25 minutes. Stir in the mushrooms and check the seasoning. Place the venison mixture in the bottom of the pie dish and allow it to cool. Then top it with the puff pastry, cutting off the excess to leave a 1cm overhang. A pair of skewers inserted crossways into the pastry will keep it from sagging. Brush with the egg yolk and bake for 15 to 20 minutes until the pastry is crisp and golden and the filling is hot. Serve with braised red cabbage and winter salad leaves.