Heat a tablespoon of oil in a large pan and brown the game meat. Place to one side.
Heat the rest of the oil and cook the onions until soft without colour. Add the garlic, bacon & mushrooms and cook for a further 2-3 minutes.
Stir in the flour & cook for 2 minutes. Season well & stir in the bay leaves, orange juice & zest, redcurrant jelly, stock & port.
Bring to the boil, add the meat & simmer gently for 1 hour or until the meat is tender. Allow to cool.
Heat the oven to 190˚C/375˚/Gas Mark 5
Flour the inside of metal skillet – do not grease. Roll out enough pastry to fit the inside of the skillet plus 1/2"/1cm. Gently press the pastry base into the skillet leaving an overhang of 1/2"/1cm. Fill the pastry case with the meat mixture. Roll out the remaining pastry for a lid. Brush the top edge of the pastry base with beaten egg & lay the pastry lid on top. Press down edges with the end of a spoon. Cut a steam hole in the centre.
Brush the pastry with beaten egg to glaze.
Bake for 30 minutes on bottom shelf of the oven followed by 30 minutes on top shelf, until the pastry is golden brown & the filling piping hot.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.