Venison, Kumara and Juniper Berry Pie
A scrumptious classic gets a light summery twist. Serve with Peter Yealands Reserve Pinot Noir. Recipe and styling Sarah Heeringa. Photography Amanda Reelick 4 sheets of ready-rolled puff pastry olive oil 400g venison, cut into small cubes 1 heaped tbsp plain flour (or cornflour) 3 medium red onions, peeled and sliced 3 cloves