Game Meat Pie Recipe With Venison, Wild Boar and Pheasant | olivemagazine

Ingredients

• 3 tbsp vegetable oil
• 2 sticks celery diced
• 2 large carrots diced
• 1 large onion diced
• 2 cloves garlic crushed
• 1 bay leaf
• 1 sprig rosemary
• 2 sprigs thyme
• 500g (order from a butcher) mixed diced game meat
• 3 tbsp plain flour well seasoned
• 500ml stout
• 350ml chicken stock
• 100g prunes destoned and chopped in half
• 200g self-raising flour plus extra for dusting
• 100g shredded suet
• 1 egg yolk for glazing