Venison pie | River Cottage Reunited

Ingredients

• 2 onions, finely sliced
• 2–3 large carrots, diced
• 2 celery stalks, sliced
• 3 garlic cloves, finely chopped
• 3 tbsp rapeseed or sunflower oil, or dripping
• 250g pork belly, cut into cubes
• 1.5kg venison neck and shoulder meat, cut into large chunks
• 3 tbsp plain white flour
• 150ml red wine
• About 500ml beef, venison, chicken or game stock
• 2 tbsp tomato puree
• A bundle of fresh bay, thyme and rosemary tied together
• 250g ready-made all-butter puff pastry (or homemade rough puff pastry: https://www.rivercottage.net/recipes/rough-puff-pastry)
• 1 egg, beaten
• Sea salt and freshly ground black pepper