Step 1

Heat a tablespoon of the oil and brown the game and venison in batches until well browned. Keep on one side.

Step 2

Heat the rest of the oil and cook the onions for five minutes until starting to soften. Add the garlic, bacon and mushrooms and cook for another 2-3 minutes.

Step 3

Stir in the flour and cook for two minutes. Season well and stir in the bay leaf, orange zest and juice, redcurrant jelly, stock and wine.

Step 4

Bring to the boil, add the meat and simmer gently for 40-50 minutes until the meat is tender. Cool.

Step 5

Heat the oven to 200C/180C Fan/Gas 6.

Step 6

Put the meat mixture in a pie dish. Roll out the pastry to make a lid and attach to the dish. Decorate with the pastry trimmings and cut a steam hole in the centre. Glaze with beaten egg.

Step 7

Bake for 20 minutes and then reduce the heat to 180C/160C Fan/Gas 4 for 30 minutes until the pastry is golden and risen and the filling is piping hot.