1kg Cooked venison, cut into squares

500g Puff pastry

200g Streaky bacon, without fat

125g Dried apricots, chopped

25ml Red wine

12,5ml Chutney

5ml Chopped thyme

1 Clove garlic, pressed

Take half of the pastry and line a pastry dish.

Keep the rest of the pastry aside for the crust.

Mix the rest of the ingredients and dish into the pastry bowl.

Cover with the rest of the pastry and garnish.

Bake for 30 minutes at 180ºC.

Serve with rice and apple jelly.

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