Michel Roux served up tasty venison pies with chicken liver pate, port, mashed potato and a juniper red wine sauce on Roux Down the River.
The ingredients for the pate are: 75g chicken liver, 1 tbsp duck fat, 1 shallot, chopped, 1 sprig thyme, 1 bay leaf and 1 tbsp port.
For the Pies: 300g minced venison, 200g fatty pork meat, minced, 130g pork fat, minced, 1 tbsp port, 750g all-butter puff pastry and 1 egg, beaten.
See recipes by Michel in his book titled: Michel Roux at Home: Simple and delicious French meals for every day available from Amazon now.