A stunning seasonal centrepiece of slow-cooked Scottish wild Venison, tender Duck and Wild Boar Sausage with shallots and chestnuts in an open, short-crust pastry case. \\ What makes this pie really exceptional is the pastry, with free-range egg yolks and lemon juice added to create the shortest of crusts. Serve with some seasonal greens (curly kale would be perfect), or braised red cabbage.