Heat the olive oil in a 4.5 qt (4.5lt) Dutch oven. Add the onion and brown over medium heat for 3-4 minutes, until the onion is translucent. Add the venison cubes and brown for about 5 minutes. Add the garlic, carrots, potatoes, wine, bay leaf, thyme and ½ cup (120ml) of water. Cover and lower the heat to simmer for 30 minutes*.

After 30 minutes remove the cover. Add the frozen green peas. Mix the flour together with ½ cup (120ml) of water and pour into the pan of stew. Stir well and allow to simmer for another 2-3 minutes so that the stew thickens.

Line a 9″ x 9″ baking pan (22cm x 22cm) with parchment paper. Pour in the stew. Heat your oven to 400°F (204°C).

Prepare the Buttermilk Biscuit recipe as directed.  Stir the leaves of 2-3 fresh thyme sprigs into the dough. Use a 2.5″/6.35cm biscuit cutter and cut out the biscuits. You will need only 6 biscuits for the pot pie. The remaining biscuits can be baked in a separate parchment paper lined baking pan alongside the venison pot pie. 

Arrange 6 uncooked biscuits on top of the venison stew in the pan. Place all of the pans in the preheated oven and bake for 25 minutes, until all of the biscuits are golden brown. 

Serve immediately.