Cut steaks from a loin, or haunch of venison, which should be as freshly killed as you can get it. The strange prejudice in favour of hard, black-looking venison, that has been kept till the juices are all dried up, is fast subsiding; the preference is now given to that which has been newly killed, whenever it can be obtained. Those who have eaten venison fresh from the woods, will never again be able to relish it in the state in which it is brought to the Atlantic cities.

Having removed the bones, and seasoned it with a little salt and pepper,, put the venison into a pot, with barely as much water as will cover it, and let it stew till perfectly tender, skimming it occasionally. Then take it out, and set it to cool, saving the gravy in a bowl. Make a light paste, in the proportion of three quarters of a pound of fresh butter to a pound and a half of flour. Divide the paste into two portions, and roll it out rather thick. Butter a deep dish, and line it with one of the sheets of paste. Then put in the venison. Season the gravy with a glass of very good wine, either red or white, a few blades of mace, and a powdered nutmeg. Stir into it the crumbled yolks of some hard-boiled eggs. Pour the gravy over the meat, and put on the other sheet of paste as the lid of the pie. Notch it handsomely round the edges, and bake it well. If a steady heat is kept up, it will be done in an hour. Send it to table hot.

Instead of wine, you may put into the gravy a glass of currant-jelly.

Any sort of game may be made into a pie, in the above manner.