• Lightly and evenly coat the diced venison with flour and season with a pinch of salt and pepper.
• In a hot pan with a little oil, brown the venison on all sides.
• Remove the venison from the pan and turn the temperature down to a medium heat. Add pancetta and cook for a few minutes until the fat starts to render and the pancetta starts to crisp.
• Add the shallot, garlic, thyme, carrot and mushrooms. Stir well and cook for a further few minutes.
• Add red wine and a stock pot (without water) to the pan. Simmer until the is liquid is reduced by at least half or until the sauce is just slightly thinner than your end desired thickeness of sauce. (It will thicken slightly in the slow cooker because of the flour on the venison).
• Transfer the contents of the pan and the browned venison to the slow cooker. Cook for 3-4 hours on high or 7-8 hours on low.

After the slow cook

• Preheat your oven to to 220°C (200°C fan) ahead of time, or to the temperature according to the instructions with your ready rolled puff pastry.
• Transfer the venison mix from the slow cooker to pie dishes. Top with puff pastry, trim around the edges, crimp and cut a small air hole.
• Brush with egg wash and bake in the oven for 20-25 minutes or until the pastry is golden.