1 lb. ground venison
Dash of cloves
1 med. onion
Salt and pepper
Pie crust for 2 crust pie
1/2 tsp. cinnamon
1/4 lb. salt pork, ground
1/2 tsp. sage

Combine salt pork, venison, onion and seasoning. Merely cover with water. Cook in pan until the venison loses red color--there should be a little liquid left. Thicken with flour and water. Fill the pie crust as ny two crust pie. Bake at 350 degrees until brown. Serve with cranberry sauce, cheese and dill pickles. This is a French Canadian recipe.