I sure have , just see your butcher about buying the pie cases its much easier, mince your venison and 10% back fat to meat, add tongmaster scotch pie mix but instead of adding just water add the same amount but with 2 oxo cubes and ground black pepper to your own own taste, once its mixed leave it in the fridge over night to let the spices work there magic and then fill your shells stick em in the oven at 200 for 30 minuets ..enjoy