Preparation

Heat the oil in a flameproof casserole, add the venison, then add the onion and bacon and sauté, stirring, until the venison is browned. Stir in the garlic and flour, then mix in the wine, stock, and tomato paste. Add the rosemary and season well with salt and pepper.

Bring to a boil, stirring, then cover and transfer to a preheated oven, at 325°F, for 2 hours. Take the dish out of the oven. Heat the butter in a skillet, add the shallots and mushrooms, and sauté until golden, then stir into the venison and let cool.

Spoon the venison mixture into a 1¼ quart pie plate. Roll out the dough on a lightly floured surface until about 2 inches wider than the diameter of the pie plate. Cut 2 long strips from the edges about 1 inch wide. Brush the plate rim with egg, press the strips on top, then brush these with egg. Lift the pie lid in place, sealing the edges together well. Trim the excess pastry.

Flute the edge of the dough . Brush with egg and sprinkle with a few extra torn rosemary leaves. Decorate the top, if desired. Bake in a preheated oven, at 375°F, for 35–40 minutes, until the pastry is golden and the filling piping hot. Serve with green beans and braised red cabbage.