The filling for the pie is made of ground venison, onion and garlic seasoned with coriander and Chinese 5-spice powder. The meat was browned and then mixed with a gravy made with beef stock thickened with a milk and cornstarch slurry. It was chilled overnight before being placed between 2 sheets of pie dough. The pie was baked at 325 for about 40 minutes.
The carrots and cippolini were poached in chicken stock for about ten minutes. I sauteed them in pork fat and then added some balsamic vinegar and beef stock, which is the sauce you see on the plate.
The cranberry compote was made by cooking fresh cranberries in water, sugar, salt and star anise. And I placed some leaves of hydroponic mache around the plate to counter balance the rich pie.