La Motte’s Venison Pie Recipe

Ingredients

• 1 kg venison shoulder or leg, cubed
• 200 g smoked bacon, cut into thin strips
• 3 cups (750 ml) good quality dry red wine
• 1 tsp (5 ml) ground cinnamon
• 6 whole cloves (wrapped in a muslin bag)
• ¼ tsp (1 ml) ground ginger
• Pinch of saffron (optional)
• 2 Tbsp (30 ml) lamb’s tail fat, lard or oil
• Salt and freshly ground black pepper
• 1 onion, chopped
• 1 cup (250 ml) dried peaches
• 2 Tbsp (30 ml) brown sugar
• 8 cups (2 litres) venison, beef or lamb stock or water
• 1 buttermilk pastry
• Milk, for brushing
• Freshly ground sea salt