Culled deer venison - often overlooked or left to waste - is being turned into gourmet pies. Photo: PR IMAGE PHOTO

Chef Jo Barrett's pies have a buttery crust filled with tender meat marinated in rich flavours such as red wine, rosemary or pepper.

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"The pie is an Australian icon," she says, standing in her Beechworth kitchen in Victoria's northeast after a morning of baking.

What sets the award-winning chef's pies, sausage rolls and dumplings apart is their fillings: wild venison, boar, goat and even Flinders Island wallaby.

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