Traditional Yorkshire Game & Stout Pie

Cut assorted game meat (venison, pheasant, rabbit) into chunks.

Brown the meat in a pan with onions, carrots, and celery.

Pour in a bottle of dark stout beer and some game or beef stock.

Add aromatics like juniper berries, thyme, and bay leaves.

Simmer gently for 1.5 to 2 hours until the meat is tender and the sauce is rich and dark.

Transfer to a pie dish and top with shortcrust or puff pastry.

Bake at 200°C for 30 minutes until the pastry is golden and puffed.

Serve with seasonal vegetables.