Venison Pie with Mushrooms
For the dough: Rinse potatoes and boil in salted water for about 20 minutes. Dissolve yeast 100 ml (approximately 3.4 ounces) lukewarm water until smooth. Drain, peel and press potatoes through a ricer. Combine potatoes, yeast water, flour and 1/2 teaspoon of salt and knead into a smooth dough. Cover and let rest in a warm place for 30 minutes.
Grease a springform pan with oil. Roll out dough on a floured surface to about 1/2 cm (approximately 1/6 inch) thick. Press dough into the pan, allowing some dough to hang over the edges.
For the filling: Cut venison into bite-sized pieces. Rinse mushrooms and cut smaller, as needed. Peel and mince shallots. Sauté bacon and shallots in hot oil and add venison. Deglaze with red wine, then add mushrooms and cook until liquid evaporates. Remove from heat and season with salt and pepper. Pour filling into dough-lined pan and fold edges over top.
Bake pie in an oven preheated to 200°C (approximately 400°F) for about 30 minutes. Remove, slice and serve.