This recipe really ought to be started the day before you want to eat it, as it is far better when allowed to mature for 24 hours. Ingredients 2 tablespoons olive oil 2lb / 900g venison cut into 2cm cubes 1lb / 450g belly pork, skinned and cut into 2cm cubes 2 medium onions, chopped 1 bottle of red wine 12oz / …

Makes one large pasty for 6, or 6 individual ones Ingredients 450g minced venison 100g diced streaky bacon 2 medium sliced onions, finely chopped 1 small sweet potato & 2 medium white potatoes, peeled and cut into small cubes 4 teaspoons roughly chopped fresh parsley Sea salt and freshly ground black pepper Method You may elect to use either shortcrust pastry …

Ingredients Eight 6-8oz venison escallops trimmed of all sinew One large onion, finely chopped One carrot, thinly sliced Two sprigs of fresh thyme (a couple of pinches of dried will do, but fresh is always best) Six crushed juniper berries A sprig of rosemary A bottle of full-bodied red wine – no shrinking violets here, please! Three tablespoons of olive oil Method …