Nina Timm's Venison Pie with Batter Blanky makes 1 huge pie or two smaller ones Ingredients for the filling 125ml vinegar mixed with about 3 cups of water 2 kg venison leg or shoulder 500g – 750gr pork, chopped (optional) 2 tablespoon olive oil 1 medium onion, chopped, 3 big garlic cloves, chopped