Venison Pie With Cranberry

Ingredients

300g loin of venison cubed

100ml Red wine

1 Teaspoon cornflour

Pinch of mace

Pinch of nutmeg

1 Teaspoon cornflour

1 Yolk of hard boil egg

1 Tablespoon cranberry sauce

Salt and pepper to taste

Pastry to line pie dish plus top

Put the venison into a saucepan (with lid) with a little water, to just cover the meat put onto a medium heat for 30mins (do not let it boil) then turn down to a slow simmer and cook until the venison is very tender, then remove the meat and keeping the stock. Take a clean saucepan on a medium heat, and add 100ml of the stock and the red wine, mace, nutmeg and cook until reduced by 1/2. Preheat the oven 180c or for fan ovens 160c. Now take the cornflour and mix with a little water and add to the sauce and stir in well, bring up to just boiling then turn down low, then crumble up the egg yolk and add this to the sauce and add the cranberry sauce and salt and pepper to taste and stir in well and cook for 5mins. Take a pie dish of the right size and line it with the pasty and put the venison in and pour the sauce over and place pastry on top and brush with egg (1 egg yolk with a little milk) and place in the oven and cook until golden brown and serve.