Pot-Pie of Venison

Ingredients

3 Oysters

200g Cooked venison sliced thin

100g Cooked ham sliced thin

3 Medium potatoes cooked sliced

2 Medium tomatoes sliced

2 Teaspoons butter

1/4 Cup stock

Salt and pepper to taste

Pastry to cover

Put the oysters into a frying pan with their juice and bring to a fast simmer then remove from the heat. Take a small oven dish and place 1/2 the venison in the bottom of the dish on this break up 1 oyster then 1/2 the potatoes then 1/2 the ham then 1/2 the tomatoes then dot 1 teaspoon of butter over the tomatoes now repeat as before and finish by putting the last of the oysters and butter on top and pour some of the juice from the oysters and stock over and place the pastry over the top and brush with beaten egg and place in a preheated oven at 200c and for fan ovens 180c for 20mins or until the pie top is cooked and golden then serve.