A traditional recipes using the leftover venison and roasted root vegetables from the Longnight feast.

Crust

• 2 1/4 cups flour
• 1/2 tsp salt
• 2/3 cup lard
• 1/3 cup cold water

Filling

• 2 tbs butter
• 4 oz mushrooms (sliced)
• 2 cloves garlic (minced)
• 5 cups of roasted root vegetables
• 3 tbs flour
• 2 1/2 cups venison or beef broth
• 1 lb roasted venison (cubed)
• 1 tsp meat sauce
• 1 sprig fresh sage
• 1 bay leaf
• salt and black pepper to taste
• 1 cup green peas
  

Make crust: Combine flour and salt. Cut lard into flour until blended to size of large peas (don’t over mix.) Add water 1 tbs at a time then toss until are particles of flour dampened. Use only enough water to hold pastry together when pressed between fingers (it shouldn’t feel wet.) Divide dough into two equal portions. Roll first half into a round ball, handling as little as possible. Roll out on a lightly floured board into a circle 1/8″ thick and 1″ larger than the top of the pan. Repeat with second half of dough.

Make pie: Preheat oven to high-moderate heat. Saute mushrooms and garlic in butter until mushrooms tender. Add roasted root vegetables. Sprinkle in flour, stirring so flour doesn’t burn. After 2 minutes, slowly add broth, stirring thoroughly after every few splashes. Add cubed venison and all remaining ingredients except peas. Cover and simmer until gravy begins to thicken (around 30 minutes.) Add peas. Place one pie crust in the bottom of prepared pie pan, stretching the dough to the lip of the pan. Add filling into pie then top with second pie crust. Pinch two crusts together to seal. Bake until golden brown (around 20 minutes.) Let cool for 5-10 minutes before serving.

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Non-Damensea Equivalents

• lard = can use other shortening if desired
• crusts = can be purchased rather than homemade
• roasted root vegetables = 2 large carrots (chopped) + 3 medium potatoes (chopped) + 1/2 onion (chopped): all are previously roasted together for 40-50 minutes at 425° F
• meat sauce = Worcestershire sauce
• high-moderate heat = 425° F
• prepared pie pan = buttered or sprayed with non-stick spray