2 lb. boneless venison, cut in 1 inch cubes, flour, salt and pepper
2 c. beef stock
1 bay leaf
1 tbsp. finely chopped parsley
12 sm. whole white onions
3 c. whipped potatoes
1 tbsp. water
1 stick butter
1 c. red wine
1/2 tsp. crushed dried rosemary
24 button mushrooms
2 pkgs. frozen peas, thawed
1 egg yolk, lightly beaten

Dredge venison in flour and sprinkle with salt and pepper. Melt butter in heatproof casserole and quickly brown meat evenly. Add stock and wine. Turn up the heat for 2 to 3 minutes until liquid boils. Lower heat and add bay leaf, rosemary and parsley.

Cover and simmer gently for 1 1/2 hours. Add mushrooms and onions. Cook until peas are just tender but still crisp. Remove from heat. Stir in 2 tablespoons of whipped potatoes. Place rest of potatoes on top. Swirl top and brush lightly with the egg yolk, thinned with 1 tablespoon water. Place under broiler until potatoes are golden brown.

NOTE: Instead of the potatoes, pie may be topped with a pastry crust (bake at 450 degrees) or with old fashioned dumplings placed close together and sprinkled with parsley.