Brush with some egg white all over to seal. Set oven to 180oc. Mix the venison with the remaining ingredients and press into the pastry lined moulds. Brush a pastry lid with yolk and press yolk ...

This is by far the worst of the bunch, it's pastry dry and chalky like a plain cream cracker turning to dust in your mouth. The filling is odd too, the most potent of the five but not in the way you ...