Ingredients
800g Woodburn Venison (shoulder or leg)
2 tbsp flour
3 tbsp oil
2 medium onions (peeled & cut into wedges)
10 juniper berries (crushed)
3 medium beetroot (peeled & cut into wedges)
1-2 tbsp redcurrant jelly
300ml red wine
300ml stock
few spriggs thyme
150g prunes
fresh parsley

Method
Coat venison in flour & cook for a few mins in oil until brown. Add onions to pan with remaining oil and cook for 5 mins.
Add beetroot, berries, redcurrant jelly, wine, stock, thyme and prunes and bring to boil then pour over meat in casserole
dish. Cook for up to 2 hours at 160 C or until tender. Boil potatoes and parsnips until tender, drain and mash. Add milk and butter and Season to taste. Serve over mash, garnish with parsley and serve with fresh beans.

Ingredients
400g Woodburn diced venison
400g mushrooms sliced
1 large onion finely chopped
1 clove of garlic finely chopped
80mls brandy 80mls beef/venison stock seasoning
1 tbsp flour
1 tspn oil
1 tspn butter

Bread Pastry Ingredients
250 mls milk
250g flour
30g butter
1 tbsp active yeast
1 tspn sugar

Bread Pastry
Work butter through the flour with your fingers until it resembles bread crumbs. Allow the yeast and milk to stand for 5 mins until its frothy, add yeast and liquid milk to flour, add an extra ½ cup of milk and quickly form into a ball on lightly floured board. Knead into a firm ball for a couple mins. Allow it to rise for 5 mins before rolling out for pasties. Serves 4

Method
Brown venison in oil and butter. Add mushrooms, garlic and onion saute until tender. Add flour and cook another min. Deglaze pan adding brandy and stock, allow to reduce then add venison. Wrap in pastry and cook in a hot oven 200 C – 220 C for 4-5 mins until golden.