Well you guys. I am going for something slightly different. Venison Rhulad. I have been having lamb on a regular basis which we both enjoy immensely so decided, today, as it happens to have a go. I’m thinking,mushroom, onion, garlic, coriander, tomato purée and the obvious salt and black pepper. I have the pastry ready so looking to roll and seal. Our local butcher bastes his in an amazing mix which I’ll have a go at. I’m guessing this needs a while in the fridge prior to cooking so will have a go. QUESTION. Would it be advisable to pre cook the venison mince? My later pics will undoubtably t