Venison Steak Pie

Inspired by the earlier discussion of venison recipes, I decided to make a great big steak pie this morning. This one features venison browned to a light sear in iron with salt and pepper, then added brown mustard and Worcestershire, then a bunch of mushrooms and onions that survived a cube steak meal earlier this week, then some leftover Guinness gravy from the same cube steak meal. To this I then added chunks of sharp Cheddar, so they would melt into gooey sections of cheese without becoming homogenous with the gravy and venison. The pie is short crust, high protein whole wheat mixed with reserved bacon grease and suet for the fat. Spring water dough, as our water comes from one of the springs here on the mountain.