• 600–700g venison shoulder, cut into large cubes
• 150g bacon lardons
• 2 tbsp dripping or olive oil
• 1 knob of butter
• 2 large red onions, peeled and sliced
• 2 large brown onions, peeled and sliced
• 4 cloves of garlic, sliced
• 2 tbsp plain flour
• 4 bay leaves
• 4 sprigs of thyme
• Zest of ½ small orange
• 1 star anise
• 1 large glass full-bodied red wine
• Salt and freshly ground black pepper
• Stock, as needed
• 1 egg, beaten, for egg wash

For the rough puff pastry

• 175g unsalted butter, chilled and cut into small cubes
• 350g plain flour
• A good pinch of salt
• Iced water

To make the pastry, combine the butter, flour and salt, then add just enough iced water to bring it together into a fairly firm dough. Form into a rectangle, then on a well-floured surface roll it out in one direction, away from you, until about 1cm thick. Fold the two short ends into the middle so they overlap. Give the pastry a quarter turn and repeat this rolling and folding process five more times. Wrap in cling film and rest in the fridge for 30–60 minutes.

Set a large, heavy-based casserole pan over a high heat. Add half the dripping or oil and, when hot, add the bacon lardons. Fry for 4–5 minutes, stirring regularly, until golden. Lift out with a slotted spoon and set aside.

Add the venison in batches if needed. Season well with salt and pepper. Let the meat sizzle without moving it too much so it caramelises properly. When nicely browned, remove and set aside with the bacon.

Turn the heat down and add the remaining dripping or oil, followed by the onions, garlic, bay, thyme, star anise and orange zest. Season with salt and pepper. Cook, stirring regularly, for 10–12 minutes until the onions begin to soften.

Reduce the heat, cover with a lid and cook gently, stirring occasionally, for about 30 minutes, until the onions are exceptionally soft and beginning to caramelise.

Return the venison and bacon to the pan. Scatter over the flour and stir well. Cook for 2–3 minutes, then pour in the wine. Stir and bring to a simmer. Add enough stock to just cover the meat.

Cover with the lid slightly ajar and cook in a preheated oven at 150°C fan for 2–2½ hours, until the meat is tender and the sauce rich. Taste and adjust seasoning if needed. Allow the filling to cool.

Heat the oven to 180°C fan.

Divide the pastry into two pieces, roughly two-thirds and one-third. Roll out the larger piece and line a lightly greased 1.2 litre pie dish, leaving some overhang. Spoon in the filling, removing bay leaves and herb stalks if you find them.

Roll out the remaining pastry to form a lid. Brush the edges with beaten egg, place on the lid and crimp to seal. Trim the excess and brush with more egg. Cut a small vent in the centre.

Bake for 45–50 minutes until golden brown. Leave to rest for 15 minutes before serving.