These traditional meat pies from the UK and also the UP of Michigan are a tasty treat as the weather cools down. You can make them with ground goose or venison for a leaner version of the classic dish. Because wild goose and venison meat is so lean, these are best served with some kind of dipping sauce, like a gravy or mayonnaise-ketchup combo.
Goose or Venison Pasties
Preheat oven to 350 degrees. Mix meat and all of the vegetables and seasonings together in a bowl. If using homemade pie crust, roll dough into four 6-8 inch circles. If using pre-made refrigerator pie crusts, unroll the dough and cut circles in half. Place dough pieces on a sheet pan or cookie tray. Place about 1 cup of meat mixture on one side of each pie dough piece (optionally add a slice of butter on top) and fold the dough over. Crimp the edge with a fork or your fingers to seal it. Cut slits in the top for steam to escape. Cook for about an hour in the oven, until golden brown. Serves 4.