Hot game pie

INGREDIENTS

• 2 pheasants , about 800g each
• olive or sunflower oil
• sprigs fresh thyme and rosemary
• 2 bay leaves
• 1 carrot , chopped
• 1 medium onion , chopped
• 200ml red wine
• 1 tbsp tomato purée
• 1 small celeriac , about 600g, peeled and chopped into large chunks
• 50g butter
• bunch rosemary , thyme and parsley
• 3 venison sausages
• oil , for frying
• 100g pancetta , skinned and cut in small cubes or use bacon lardons
• 125g shallots or baby onions
• 150g mixture cleaned mushrooms (try shiitakes, ceps and chestnuts)
• 200g young parsnips , peeled and cut into 6cm sticks
• 2 tsp clear honey
• 2 tsp grain mustard
• 250-300g puff pastry , thawed if frozen
• 2 egg yolks
• sprigs of thyme and sea salt, to decorate