Last year I attended the launch of Cape Winelands Cuisine and one of the recipe cards we were given was for this venison pie. I am very lucky in that we have a few friends with access to venison through their hunting and we were given quite a bit of springbok at a bargain price. This buttermilk pastry was a new one for me, and I just loved the way it taste. When ever I make pastry there are left overs, and I have frozen the rest for future use. I cannot imagine what life would be like without my freezer. I prefer to buy meat on special and in bulk, so this means I can preserve my meat easily. Can you imagine a life without this luxury. It is something we can take for granted really.