Venison neck or backbone, broken into chunks
1 qt. water
1 rib celery, chopped
2 tsp. salt
1/2 tsp. black pepper
1 beef bouillon cube
1 c. all-purpose flour
1/2 tsp. salt
1/2 c. vegetable shortening
4 tbsp. ice water
2 carrots, cooked & diced
1/2 c. canned corn
1/2 c. melted butter
1/4 c. all-purpose flour
2 c. venison broth
1/2 c. milk

Place venison, water, celery, salt, pepper and bouillon cube in a pot; cover and boil. Reduce heat and simmer for 2 hours. Remove bones from pot; let cool; pick meat and dice. Strain broth and set aside.

Sift 1 cup flour with 1/2 teaspoon salt in a bowl; add shortening and work with hands until flour and shortening have blended. Add water and mix quickly. Place dough on a plate; cover with wax paper and refrigerate 15 minutes. Then roll out dough to make a top crust for the pie.

When finished with dough, melt 1/2 cup butter in saucepan, add 1/4 cup flour and stir until paste becomes almond colored. Stir in venison broth and add milk after sauce thickens. Add vegetables, folding in gently, and place in a casserole dish. Cover with pastry crust; brush with melted butter and bake at 425 degrees until crust has browned lightly. Serves 6.