Venison Pies with Sweet Pickled Cherries

Brown the bacon in the oil and add the onions, garlic and ginger and cook until softened then remove from the pot. Cover mushrooms with 600ml boiling water and allow to cool. Dust meat in seasoned flour and fry in the pot with a little oil until browned. Sauté the carrot and celery. Add the vinegar and wine then pour in the mushrooms and liquid. Add the juniper berries and bay leaves with the bacon onion mix and simmer for 2-3 hours or until tender. Strain the meat from the liquid and shred. Roll out the puff pastry and line 8 muffin moulds, cutting lids to fit each pie. Blind bake at 200°C  for 5 minutes. Spoon the filling inside and top with the pastry lids. Bake for 15 minutes until golden and crisp. Place the cherries in a sterilised glass jar. Heat the remaining ingredients and simmer until reduced to ⅓ of its volume. Pour over the cherries and allow to cool before closing the lid. Store in the refrigerator for up to one month. Serve with the pies.