Main Ingredients:

Neck or backbone broken in chunks, fat removed2 cups venison broth2 tsp. salt1/2 tsp. black pepper1 beef bouillon cube1 cup all purpose flour1/3 cup vegetable shortening1/2 tsp. salt4 tsp. ice water2 carrots cooked and diced1/2 cup canned peas1/2 cup canned corn2 med. potatoes cooked and diced1/4 cup all purpose flour1/2 cup melted butter or margarine1/2 cup milk1 rib celery, chopped

Cooking Preparation of the Recipe:

Place venison, water, celery, salt, pepper, and bouillon cube in pot; cover and boil. Reduce heat and simmer for 2 hours. Remove bones from pot, let cook, pick meat, and dice. Strain broth and set aside. Sift 1 cup flour with 1/2 tsp. salt in a bowl. Add shortening and work with hands until flour and shortening have blended. Add water and mix quickly.Place dough on plate; cover with wax paper and refrigerate 15 minutes. Then roll out dough to make top crust for the pot pit. When finished preparing dough, melt 1/2 cup butter in a saucepan. Add 1/4 cup flour and stir until paste becomes almond colored. Stir in venison broth; add milk AFTER sauce thickens. Add vegetables, folding in gently, and put in casserole dish. Cover with pastry, brush with melted butter and bake at 425 degrees until crust is lightly browned.

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