Start by separating your mixed game from your venison and then dice your meat into equal sizes and season thoroughly with salt and pepper.

In a (very) large frying pan/wok, fry the pancetta, onion and the garlic cloves in 100g of butter until the onions start turning brown.

Add the diced venison and cook for 5 minutes on a high heat. After the venison is seared, add the mixed game and cook for a further 5 minutes.

Now combine both stock cubes with the boiling water and the Worcester sauce and add to the pan. Slowly pour the red wine and port evenly into the mixture and season once again.

Now the pie mixture is complete, leave to simmer on a low to medium heat for 1 hour, stirring every 10-15 minutes.

Whilst the pie mixture is simmering, mix the butter, salt and flour together until you make a consistency simmilar to breadcrumbs. Once achieved, combine with the water to make a smooth dough. Take two thirds of the dough, roll out over flour and line your baking dish. Use the remaining dough to make a lid for the pie.

Now remove from the oven and serve with mashed potatoes, seasonal veg and a big helping of gravy made with the left over juices, enjoy!!!