900g/2lb of venison
1.8kg/4lb of beef
4 onions
6 cloves of garlic
good pinch of dried sage
2 tablespoons of flour
3.4litres/6pints of stock (Guiness)
1½ glasses of stout
1.8kg/4lb of carrots
1 glass of red wine
1 glass of port

the crust:
225g/8oz of plain flour
110g/4oz of butter
2 eggs
salt and pepper

METHOD

Lightly brown the beef in some oil. Add the venison, garlic and onions and cook until the onions have softened a little. Add the carrots, which will give a sweet taste to the sauce. Put the sage in and mix before adding the port and red wine. Cover with the stock and stout and season. Leave to cook for 1 - 1.5 hours until the meat is tender.

The Crust:
Mix the flour and butter until they crumble. Add the salt and pepper, beat the eggs and add them to the flour and butter. Mix all ingredients together to make a dough. Leave for 1/2 hour. Roll out the crust and place on top of the meat filling, pinch the sides to seal and make a hole in the middle.

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