looking for Scottish venison pie recipe...
I've had this delight in Glasgow and at Loch Lomond in a little pub. It involves a deepdish pie crust, some sort of thickening [flour, I assume, to produce a thick brown gravy], with venison AND enough Scotch to taste.
Is there anybody out there who knows this recipe?
That certainly sounds good! What I had was a traditional crust instead of a puff, and juniper berries and the red currant jelly both sound very interesting, ditto the mace; I often blend allspice with black and white pepper for a little 'rounder' flavor on meats, but mace is one I've not used. I think this requires some [yum!] experimentation, no version of which is likely to be hard on the palate.
The recipe at the link provided by mnosyne looks very much like the venison pie I had for lunch at the Moulin Hotel, just outside Pitlochry, a few years ago. It was heavenly. The only major difference was that the version I had included juniper berries. Personally, I'd forego the scotch and stick with the red wine.