1. Peel and dice the carrot, onion, celery and garlic into small pieces. Rinse the mushrooms and slice them into small pieces. Cut you Wild Venison Sausages into bite sized pieces. Heat a large saucepan over a high heat and add the oil and the sausage. After a few minutes add the pancetta and the mushrooms. Let everything brown well, then add the butter and diced vegetables. Let the vegetables soften Season well, then add the flour. Stir and cook it out for 5 minutes.
2. Increase the heat to high and pour in the red wine. Let it bubble and reduce by half before adding the mustard and the beef stock. Remove the herb leaves from the stalks and finely chop. Add them to the pan, bring everything to a boil then simmer for 20 minutes. Pour the stew into an ovenproof baking dish and leave to cool in the fridge for an hour.
3. Brush the baking dish with the beaten egg. Roll out the pastry over the baking dish and trim around the edges, leaving a little extra. Crimp using a fork or your fingers. Brush the top of the pastry with beaten egg and slice a little hole in the centre. Scatter over the sea salt and bake for 20 minutes, until the pastry is golden brown and crisp.
4. Serve the pie in the middle of the table with a side of roast veggies!
