Cut venison in very small pieces and stew, highly seasoned, until tender. Line a deep pie−dish with a rich
pie−paste and bake. Then fill with the venison. Add a glass of port wine, a pinch of cloves and mace to the
sauce and bits of butter rolled in flour. Pour the sauce over the venison and cover with the paste. Rub the top
with a beaten egg and let bake until done.
