Venison & Cranberry Pie - The Wild Rabbit

Ingredients

• venison haunch or shoulder, cut into bite-size pieces – 1kg
• 375ml red wine
• 2 medium carrots, chopped
• 2 medium onions, sliced
• 1 bay leaf
• 2 juniper berries
• 1 sprig of fresh thyme
• butter – 50g
• olive oil – 2 tbsps
• sugar – 25g
• plain flour – 40g
• tomato puree – 1 tbsp
• organic chicken stock – 500ml
• sun-dried cranberries – 100g
• sea salt and freshly ground pepper
• ready made puff pastry – 2 sheets
• 1 egg, beaten