Tomato purée isn’t traditional in a venison pie but I love the flavour of the spices with the tomato in the meat sauce. Taste for yourself! Marinate the venison in buttermilk overnight, if you want to temper the flavour of the meat.
1. Heat the oil in a saucepan and fry the venison in batches until golden-brown and caramelised all over. Then fry the bacon. Spoon all the meat back into the pot and add the spices, chutney, and tinned tomatoes; fill the empty tin with water and add to the pot. Now simmer over very low heat until the meat is melt-in-your-mouth soft (about 3–4 hours). After about 1½ hours, check that the pot isn’t too dry and top up with water as needed.
2. Flake the meat, spoon it back into the pot and add the cream. Heat the filling until warmed through and thicken with a little potato flour or maizena. Season with salt and pepper to taste and allow to cool completely.