A pie that uses all that's good for autumn; venison, sweet carrots and shallots and some earthy chestnut mushrooms. The sauce is rich and dark; the venison lean and tender - perfect with a glass of robust red.

Ingredients - serves 4 500g diced venison 30g seasoned flour 25g butter 12 shallots, peeled 200g small chestnut mushrooms 4 carrots cut into chunks 300ml red wine 2 bay leaves sprig of thyme ready-made puff pastry from freezer cabinet 1 egg, beaten

Method

1 Heat butter in a saucepan and fry off shallots, carrots and mushrooms for 6-8 minutes to colour; remove with a slotted spoon and set aside. Toss venison in seasoned flour and fry off to browned in the remaining butter.

2 Add red wine to the venison and scrape around to incorporate meat residues into the sauce. Return vegetables and herbs to the pan, bring to a simmer and then lower to lowest heat and pop on the lid. Cook gently for 1 1/2 hour to tender. Remove herbs and discard.

3 Pre heat the oven to 190°C
Transfer the venison stew to a deep pie dish. Cover with ready-rolled puff pastry and firmly press to seal the edges - cutting a hole in the centre to allow steam to escape, brush with beaten egg and bake for 30 minutes until the pastry is cooked through and gloriously golden. Serve at the table.