Braised venison pithivier
In a large hot saucepan, sear and colour the venison, then remove from the pan.
In the same pan heat a little oil and sweat the onion, garlic, carrot, thyme and juniper.
Add the venison back in with the wine, stock and jelly. Bring to the boil and remove from the heat.
Cover with a tightly fitting lid and place in the oven at 150C for 1½-2 hours or until the meat is tender.
Remove most of the liquid and reduce in a separate pan (cover the meat to avoid it drying out).
Once the liquid is reduced and thickened, slightly flake up the meat, and mix it in.
Allow to cool completely.
Once the meat filling is cold, cut four large discs from the puff pastry using a saucer as a template.
Place a large spoonful of the venison filling on one disc, and cover with a second, enclosing the meat.
Press all the way around the edge with a floured fork. Brush with eggwash and sprinkle with the onion seeds (or sesame seeds if you prefer).
Chill for 20 minutes in the fridge, then bake at 180C for 25-30 minutes or until the pastry is light, golden and crisp.
Serve with some braised red cabbage and grain mustard mash, for a hearty main course, or eat on their own (like a pasty).