Venison and Wild Mushroom Pies | Highland Game

Ingredients

• 1 kilo (2.2 lbs) diced venison
• 50 g wild mushrooms (a mixture of porcini and trompettes de mort)
• 6 tablespoons olive oil or dripping
• 1 onion, finely chopped
• 3 garlic cloves, peeled and chopped
• 1 large carrot, finely chopped
• 2 celery sticks, finely chopped
• 125 g (4 oz) cubed pancetta, or streaky bacon
• 8 juniper berries, crushed
• 3 bay leaves
• 2 tablespoons chopped fresh thyme
• 2 tablespoons plain white flour
• 300 ml (1/2 pint) red wine
• 2 tablespoons rowan or redcurrant jelly
• salt and freshly ground black pepper
• 600 g ready-rolled puff pastry
• 1 egg, beaten