How to make it

1. Heat a couple of nice lugs of olive oil in a thick based pot.
2. Seal the ground venison until dark brown.
3. When thoroughly sealed remove from the pot and set aside.
4. Saute the onion, garlic, thyme and sage until soft and translucent.
5. Return the venison and carrot to the pot and sprinkle with flour and cook for 1 minute.
6. Add the wine and reduce for a few minutes.
7. When the majority of the wine has reduced, add the dijon, redcurrant and junipers.
8. Add water until ¾ is covered.
9. Simmer on medium-low temperature for 1 hour.
10. Meanwhile in another pan bring the potatoes to boil, cook for about 10 minutes or until soft.
11. Drain and leave to steam on the side for a couple of minutes.
12. Mash the potatoes with butter, cream, wholegrain mustard and ¾ of the cheese.
13. Correct the seasoning and place on the side.
14. The pie mix should have a thick gravy, and the meat should be soft and tender.
15. Add the peas and mix.
16. Add the mix to a deep baking dish.
17. Top with the potatoes and extra cheese.
18. Bake in the oven at 180 degrees for 50minutes or until golden.
19. Serve with a side of greens.