We don't get venison very often, but when we do, they always ask me to make this pie. I tried it with beef, too - but there's a difference. When I work with venison, my cats remain underfoot the entire time. It's like they know it's wild meat, something they'd like to have. They sometimes get a pinch when I drop a little "on accident."
1 1/2 to 2 lb
all purpose flour
salt and pepper
crisco shortening or bacon grease
finely chopped carrot or sweet potato
wine or broth
pastry for a 2-crust pie
1Preheat oven to 375 degrees. Cut the venison into small bite-sized cubes, about 1/2-inch dice. Dredge the meat in the flour, salt, and pepper.
2Heat the Crisco until very hot in a heavy pan. Brown the venison, onion, and carrot until meat is well done. Add the wine or broth, the raisins, and the cloves and sage. Stir well. Simmer until the sauce is thick, about 15 minutes.
3Pour the meat mixture into one unbaked pie shell; top with the other one, and seal and vent the crust. Bake for 45 minutes, until crust is golden brown and filling is bubbly and piping hot. If crust tends to darken too quickly, cover with a sheet of aluminum foil.