Venison Pie

For the dough: Combine flour, salt and baking powder. Add chopped butter, 100 ml (approximately .4 cup) of water and egg and knead into a smooth dough. Shape into a ball, wrap in plastic wrap and chill for 1 hour.

For the filling: Meanwhile, mince venison meat. Cut venison loin and chicken breast into bite-sized pieces and season with salt and pepper. Heat butter in a pan and cook venison loin and chicken, set aside. Peel and mince onions. Heat oil in a casserole dish and sauté onions, add chopped meat and cook briefly. Season with salt and pepper. Deglaze with game stock and wine. Cover and simmer for about 30 minutes.

Peel potatoes and coarsely grate. Add potatoes and cranberries to meat and onion mixture and let sit for about 5 minutes. Stir in creme fraiche and season with cinnamon and nutmeg. Allow to cool and mix in sausage meat, egg and cooked meat.

Preheat the oven to 180°C (approximately 350°F).

Roll out all but a third of the dough on a floured surface. Line a greased pie dish with dough. Pour in filling. Roll out remaining dough and place on top. Brush dough with beaten egg yolk. Cut off remaining pastry dough and use to decorate the edges, as desired. Brush with remaining egg yolk and bake for 1-1.5 hours.