“I love cooking with wine. Sometimes, I even put it in the food.” There’s a chill in the air. The days are getting shorter. Winter is coming. Comfort food is calling. This venison pie is great with some green vegetables or mash. Extra gravy too if that is your thing. Venison, mushroom and red wine pies Makes 4 pies INGREDIENTS 2 tablespoons cooking oil 500 grams venison mince 1 onion, diced A knob of butter 100 grams thinly sliced button mushrooms 2 tablespoons plain flour 1 cup red wine 1 tablespoon tomato paste 1 cup beef stock 1/2 teaspoon salt Freshly ground pepper Cooking spray (or butter) 4 sheets frozen puff pastry 1 egg yolk, beaten FILLING Place a sauté or non-stick frying pan on medium high heat. Add cooking oil. Once hot, add venison mince and onion, breaking up the venison with a wooden spoon and stirring as you go. Cook for 5 minutes on medium heat until venison is browned. Add a knob* of butter, mushrooms and flour and cook for 2 minutes …