Ingredients

• 450g/1lb plain flour
• 1 tsp salt
• 200g/7oz lard
• 225ml/8fl oz milk
• 225ml/8fl oz water
• dash olive oil
• 2 banana shallots
• finely sliced
• 1 garlic clove
• finely chopped
• 450g/1lb minced venison
• 2 free-range eggs
• beaten
• 1 tsp ground juniper berries
• ½ tsp ground cloves
• 1 tbsp thyme leaves
• 1 tbsp flatleaf parsley
• roughly chopped
• salt and freshly ground black pepper
• 450g/1lb venison steak
• thinly sliced
• 12g leaf gelatine
• 500ml/18fl oz chicken stock
• 1 bay leaf
• 10 peppercorns
• 50g/2oz butter
• 500g/1lb 2oz red onion
• finely sliced
• 1 garlic clove
• roughly chopped
• 50g/2oz caster sugar
• 1 tsp thyme leaves
• picked
• 150ml/5fl oz red wine
• 75ml/3fl oz good red wine vinegar

Directions

• For the pastry
• place the flour and salt into a bowl and make a well in the centre.
• Place the lard into a pan
• along with the milk and water and bring to the boil.
• Pour the lard and water into the flour. Stir with a wooden spoon until thickened and all the flour is incorporated.
• Knead the pastry on a floured work surface until smooth and elastic. Shape the pastry into a ball
• wrap in cling film and place in the fridge
• while you prepare the pie.
• For the pie
• preheat the oven to 170C/340F/Gas 3.
• Heat a frying pan until hot
• add the olive oil
• shallots and garlic and fry for 2-3 minutes until softened and just turning golden-brown. Remove from the heat and cool.
• Place the minced venison
• half of the egg
• the ground juniper berries
• ground cloves
• thyme and parsley into a bowl and mix thoroughly
• using your hands.
• Add the cooled shallots
• season with salt and freshly ground black pepper and mix once more. Set aside.
• Remove the pastry from the fridge
• roll it out with a rolling pin and press two-thirds of it into a game pie dish
• reserving the remainder for the lid.
• Place a quarter of the mince mixture into the base of the lined dish
• smoothing to the edges. Place one-third of the sliced venison on top and season with salt and freshly ground black pepper. Repeat with the remaining mince and steak
• layering up to finish with a layer of mince.
• Place the remaining pastry on top and use your fingers and thumb to crimp the edges. Brush with beaten egg
• reserving some of the egg
• and make a hole in the centre of the pie with a sharp knife.
• Place in the oven to bake for 1½ hours. Remove and cool for 30 minutes.
• Increase the oven temperature to 190C/380F/Gas 5. Carefully remove the pie from the mould and place the pie onto a baking tray. Brush again with beaten egg
• covering all sides. Return the pie to the oven for a further 20 minutes. Remove and cool.
• For the jelly
• soak the gelatine leaf in a bowl of cold water until softened. Place the chicken stock
• bay leaf and peppercorns into a saucepan and bring to a simmer.
• Add the gelatine leaf and simmer a little more until the gelatine has dissolved. Strain into a jug and then pour into the pie through the hole on the top
• slowly
• allowing the liquid to seep into the pie all the way through.
• Place in the fridge for at least one hour to cool completely.
• For the red onion marmalade
• heat a frying pan until hot
• add the butter
• chopped red onion and garlic and fry for 3-4 minutes
• until just soft.
• Add the sugar and thyme
• and cook slowly over a low heat for 20 minutes
• or until soft and caramelised. Turn the heat up and add the red wine and red wine vinegar. Bring to a simmer and cook for a further 10-15 minutes until the liquid has evaporated. Season with salt and freshly ground black pepper. Leave to cool.
• To serve
• slice the pie and serve it with the onion marmalade.