Serves 5

1 rack of venison, French trimmed and divided into cutlets. 
2 sprigs of thyme
4 juniper berries, crushed

Rub the cutlets with the berries and stripped thyme leaves. Heat a frying pan on high heat and gently seal the cutlets, allow to cool and put to one side for later.

1 venison shoulder, bone in
28g fresh coffee beans
28g salt
28g brown sugar
16g smoked paprika
16g cocoa powder
4g ground cumin
2g black pepper, ground
8g garlic powder
8g onion powder
2g chilli powder

Pre heat the oven to 160 degrees.
Blitz all dry ingredients to a fine powder or crush using a pestle and mortar, and rub this all over the venison shoulder.
Place the venison onto a suitable roasting tray and slowly cook for 4 hours or until the meat gently pulls away from the the shoulder. Allow to cool slightly and pull all the meat from the bone and set to one side.

Assembly
1 large Savoy cabbage
1 roll of ready puff pastry
2 egg yolks
1 sprig thyme
20g mustard seed

Heat a pan of boiling water. Cut Savoy cabbage into individual leaves and quickly blanch for 30 seconds and then refesh in ice-cold water. 

Assemble your pie by wrapping the tender pulled venison shoulder around the individual cutlets to form a round ball, then wrap this in the Savoy cabbage leaves.
Cut out 8cm circles from your ready rolled puff pastry. Place the pastry over the top of each cutlet piercing the bone through the top of the pastry and wrapping around the whole pie.
Finish with an egg wash glaze and a sprinkling of mustard seeds and thyme.
Bake for 25 minutes at 180c .

Once cooked, served with a delicious game sauce and seasonal vegetables