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

Ingredients:

Directions:

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.