Suzanne Nelson’s Winter Venison Pie

Tallow Pie Crust

360g (scant 12 1/2oz) plain flour

225g (8oz) dripping (tallow) (rendered suet from beef kidney)

118ml (generous 4 1/4fl oz) water

1 teaspoon (5g) salt

Venison Pie Filling

1kg (2 1/4lb) shoulder of venison, off the bone and trimmed

sprinkle of salt

50-100g (2 – 3 1/2oz) dripping, bacon fat or butter

2 1/2 teaspoons black peppercorns

2 1/2 teaspoons coriander seeds

1 1/2 teaspoons allspice berries

1 teaspoon ground or 1 blade mace

2 teaspoons ground or 1 stick cinnamon

450g (1lb) onions

1 tablespoon flour

450ml (16fl oz) beef or venison stock and/or red wine

200g (7oz) dried apricots, cut in large chunks

200g (7oz) dried prunes

zest and juice of 1 orange

Egg Wash

1 egg plus 1 yolk lightly beaten with a splash of cream