Ingredients

• 4 slices bacon
• 1/4 cup melted butter or margarine
• 2 pounds boneless venison cut into 1-inch cubes
• 1 clove garlic, minced or pressed
• 1 large onion chopped
• 1/4 pound mushrooms, thinly sliced
• 1/4 cup all-purpose flour
• 1 can (10 1/2 ounce) condensed beef bouillon
• 1 1/2 cups red wine
• 1/4 teaspoon dry thyme leaves
• 1/4 teaspoon dry marjoram leaves
• 1 bay leaf
• 1/4 teaspoon pepper
• pastry for single-crust 9-inch pie
• 1 large egg beaten with 1 tablespoon water

Directions

1. In 14-inch skillet, cook bacon until crisp, set aside.
2. Add enough melted butter to bacon drippings to make 1/4 cup.
3. Add venison and cook, stirring often over medium-high heat until well browned.
4. Remove meat with slotted spoon and set aside.
5. To pan add 2 tablespoons butter, garlic, onion and mushrooms.
6. Cook, stirring, until onion is limp and all mushroom liquid evaporates.
7. Sprinkle flour over vegetables and cook, stirring 1 minute.
8. Remove from heat and smoothly blend in the bouillon, wine, thyme, marjoram, bay leaf, pepper and reserved meat.
9. Cover and simmer over low heat until meat is very tender, about 1 1/2 hours, stirring occasionally.
10. Crumble bacon and stir into pan.
11. Spoon venison mixture into shallow 1 1/2 to 2 quart casserole.
12. Roll pastry out until 1-inch larger and wider that casserole and lay pastry on meat.
13. Fold pastry under the edge and flute, pressing to casserole rim.
14. Cut 6-8 slits in pastry and brush with egg mixture.
15. Bake pie in 375 F oven until crust is golden brown and meat mixture is bubbling hot approximately 35 to 40 minutes.
16. Serve hot.