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?
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.
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.