Venison pie with cornbread top

Venson is lean and tasty, this pie is simple to make and very tasty

Ingredients

400 g	Venison mince (Main)
1 can	Diced tomato
2	Onions, diced
2	Carrots, diced
2 sticks	Celery, chopped
1 cube	Beef stock
2 cloves	Garlic, crushed
5	Juniper berries, crushed
1 stalk	Fresh rosemary
1 tsp	Thyme
1 tsp	Smoked paprika, hot
1 bottle	Beer
3 Tbsp	Oil
¾ cup	Cornmeal (Main)
¾ cup	Flour
1 Tbsp	Baking powder
¾ cup	Milk
1	Egg
2 Tbsp	Oil
1 tsp	Salt
1 tsp	Sugar

Directions

1. Pie Filling Sauté onions in a little oil till softened add carrots, celery, garlic, juniper, paprika and thyme continue cooking till aromatic. Transfer to a pot. On high heat fry venison till browned and add tomatoes to deglaze the pan, transfer to the pot and add beer, bay leaves, rosemary and seasoning to taste . Simmer with lid off till tender & reduced you may wish to thicken with a little cornflour slurry. Transfer to a baking dish. remove bay leaved and rosemary stalk. Heat oven to 180c
2. Cornbread Topping Combine dry ingredients then mix in wet, spoon over pie filling and bale at 180c till golden and cooked through