Venison Pie

When I’m holed up in the countryside I like to cook as simply as possible, partly because in the most remote village shops asking for cumin or olive oil can get you the same look as wearing a leotard in the high street. The following ingredients shouldn’t raise any eyebrows. Use the shoulder or leg for this recipe as the saddle is too lean and should be kept for cooking rare. I don’t like swamping deer meat in boozy marinades as the taste gets lost.

Leave the lid off and make a good