Venison Pie

Ingredients

• venison, cut into moderately small pieces
• bones for making gravy
• coarse sea salt
• fat (bacon or similar)
• pie crust

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

1. Boil the bones to make gravy.

2. Season the venison and distribute the fat and lean meat in a pie dish lined with crust.

3. Cover the venison with a lid of crust.

4. Bake slowly at 300°F (150°C) for four hours.

5. Optionally, jug the venison for two to three hours to tenderize before placing it in the pie.