Method

In a large saucepan set over moderate heat, combine the chunks of venison, 2 cups of water, the cloves, brown sugar, garlic, seasoning and bacon. Simmer with the lid on until the meat is very tender and falling off the bones (about 2-3 hours). Ensure that the meat is covered with liquid at all times – add a splash of water every half hour or so, if necessary. Remove from the heat and remove the bones. Strain off the liquid and reserve.

In another saucepan, make a roux with the butter and the flour over gentle heat, then gradually add the reserved liquid. Cook until thickened, then add the meat and stir to combine. Allow to cool completely.

Lightly beat the egg and milk together to form an egg wash.

Form the meat mixture into 4 large meatballs with your hands. Using a side plate as a guide cut 8 rounds out of the sheets of pastry. Place a meatball in the centre of 4 of the pastry rounds and brush around the meatballs with the egg wash.

Cut a few vents in the remaining pastry rounds (to allow the steam to escape) and place one sheet over each meatball. Shape with your hands over the meatball and then crimp the two pastry rounds together at the outside edges. Brush the tops and sides of the pies with egg wash. Refrigerate for 30 minutes.

Preheat the oven to 200 °C.

Place the pies onto a baking sheet and bake for 30-35 minutes or until the pastry is golden brown and the bottom of the pies have cooked.

Serve with blue cheese and green fig conserve.