Heat 1 tablespoon oil over a high heat in a large heavy based pot and fry the venison for five minutes stirring occasionally.
Take out and set aside.
Turn the heat to low, add 1 tablespoon oil and fry the onions.
Cook for 10 minutes and then add the garlic, cinnamon and allspice berries.
Cook for 5 minutes and then add the meat back to the pot with the Guinness and stock.
Bring to the boil and simmer for 2 hours until the meat is tender and the sauce has thickened.
Remove from the heat and set aside.
Preheat the oven to 200° Celsius.
Place the meat in pie pots, cover with puff pastry and make an incision on the top of the pastry to let the steam escape.
Brush the egg wash over the pastry.
Bake for 15 – 20 minutes until golden brown.
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