Hot water crust rabbit pie is always a good one , take the meat off the bone keep it chunky add some hardy root veg like swede , parsnip , carrots and onion a few redcurrants some thyme salt and pepper , line a Victoria sponge spring release tin with pastry put filling in and slightly compress it, top with pastry lid stab hole in the top egg wash ,into the oven at 200 for 20 minutes then down to 180 for another 90 minutes take it out nice crusty pastry and beautiful tender juicy insides.
Just exchange rabbit for the venison it's a general game recipe!
Atb
Tom