Ingredients

• 4 tbsp olive oil, plus a little extra
• 1kg venison haunch cut into chunks
• Knob of butter
• 2 onions, chopped
• 1 large carrot, chopped
• 1 large celery stick, chopped
• 1 tbsp plain flour, plus extra to dust
• 1 tsp English mustard powder

• 500ml stout beer
• 3 tbsp red wine vinegar
• 2 tbsp redcurrant jelly
• 1 whole nutmeg for grating
• 4 fresh thyme sprigs
• 500g block puff pastry
• 1 large free-range egg yolk, mixed with a little milk

Cooking guidelines

Heat the oven to 180°C/160°C fan/gas 4. Heat 2 tbsp of the oil in a large frying pan and brown the meat in 2-3 batches (adding more oil if necessary). Set each batch aside.

Meanwhile, heat 2 tbsp more oil and the butter in a large casserole, add the onions and some salt and pepper and fry over a medium heat for 5 minutes. Add the carrots and celery and cook for 10 minutes. Stir in the flour and mustard powder, then cook, stirring, for 2-3 minutes.

Add the browned meat to the veg, then add the stout, vinegar, jelly, 
a good grating of nutmeg, the thyme and some salt and pepper. Stir, cover with the lid, then cook in the oven for 1½ hours. Uncover, then cook for 1 hour more until tender. Take out and leave to cool (see Make Ahead).

Turn up the oven to 200°C/180°C fan/gas 6. Divide the cooled pie illing among the dishes (or put in 
one large dish; see tip). Roll out the pastry on a floured surface to the thickness of a £1 coin, then cut out circles 2.5cm larger than the dishes.

Lay the pastry over the filling then, leaving a slight overhang, crimp the edges and use the tines of a fork to seal the edges well. Brush the pie tops with the beaten egg and milk, then make a hole in the middle of the pastry to let the steam escape.

Bake for 30-35 minutes until the pastry is a rich hazelnut brown. Serve with mash and greens.