Heat half the oil and half the butter in a large pan, sauté the shallots and pancetta until tender, remove with a slotted spoon and keep to one side. Add remaining oil and butter and brown the game.
Stir in the flour and wine.
Return the shallots and pancetta to the pan adding sufficient stock to just cover. Bring to boil then reduce heat and allow to simmer for approx. 1 hour until meat is tender.
Stir in the cranberry sauce, season to taste and then allow to cool completely.
Preheat oven to 220ºC (200ºC for fan assisted ovens) 450ºF/Gas M 7. Stir the chopped parsley into the filling and divide between 4 individual oval pie dishes. Roll out pastry large enough to cut out 4 ovals, each 1cm larger than the diameter of the top of the dishes. Brush rims with beaten egg and then cover dishes with pastry lids, pressing well all around edges to seal. Make a small hole in centre and then place dishes on a baking sheet and bake for 25 – 30 minutes until pastry is risen and golden brown.