Heat oven to 140C/120C fan/gas 2. Heat half the oil in a large flameproof casserole dish and fry the venison in batches until it has a dark caramelised crust, then transfer to a plate. Turn the heat right down, give the dish a quick wipe with some kitchen paper and add a little more oil, then fry the onions over a low heat for about 20 mins until caramelised. Stir in the garlic and spices, cook for a couple of mins, then add the venison back to the pan, stirring so all the spices coat the venison. Pour in the wine and stock and bring to the boil. Cover and cook in the oven for 2½ hrs until the meat is very tender.

Lift the venison out of pan and set aside on a plate. Reduce the sauce by two-thirds, whisk in the cornflour mix, then cook over a low heat for 5 mins until thickened and glossy. Tip the venison back in along with the lime zest and juice and the grated chocolate, stir everything together, check the seasoning and pour into a gratin dish or individual pie dishes and chill in the fridge. Can be made three days ahead and chilled for up to six months ahead and frozen.

To make the mash, boil the potatoes in salted water. Add the soured cream to a pan and gently heat. When the potatoes are tender, drain well, then either pass through a ricer into a bowl or mash them. Mix in the chilli, then slowly stir in the soured cream until you have a light, fluffy mash. Add a little seasoning and spread or pipe over the chilled chilli mix, then scatter over the cheese. Pop in the fridge until needed. Can be assembled up to a day before, or frozen for up to one month.

To cook the pie, heat oven to 180C/160C fan/gas 6. Bake for 45 mins until golden and bubbling, leave to sit for 10 mins and serve straight from the dish.