4 frozen pie crusts
2 lb ground venison mix (1:1 venison and pork shoulder coarsely ground.)
1 medium onion, chopped fine
1 Tbsp garlic paste
3 Tbsp olive oil
2  tsp allspice
1.5  tsp sage
1.5  tsp thyme
1/4 tsp ground cloves
1 tsp ground black pepper
4 ounces dried morels
2 12 ounce cans of mushrooms
1 can Campbell's double strength beef stock
1 large russet potato, cooked, and cubed the day before
1 large egg beaten with 2 Tbsp meat and 1 tsp cornstarch

Dump the dried morels into the stock and let them sit about 30 minutes. While that soaks, heat the oil to shimmering and add the onion. Cook until it starts to get tender and the add the meat, the garlic, and the black pepper. Cook until the meat is browned, turning it and break up clumps. Add the spices and the mushrooms and cook until heated through. Remove the meat mixture with a slotted spoon and toss the grease. Add the potato  to the drained meat and mix well.

Remove the morels from the stock (save the stock) and chop the 'shrooms up. Add to the mix above. Lay a piece of pie crust into the bottom of each of 2 9" pie pans. Shape as needed and fill with the meat mixture to just above level.  Reserve about a shot glass of egg mixture and beat that into the stock. Fill the pie with stock up to just below the filling. Brush the edge of the pie crust with the reserved egg mixture. Cover each pie with another crust and using a fork, press the edges together and trim the overhang off.  Cut slits in the top to vent and then brush with egg mixture.

Cook in a pre-heated 400 F oven for 40-50 minutes. Crust on top and bottom (I use Pyrex pans) should be golden brown. A drip pan (ie cookie sheet) underneath is recommended. Let sit 10 minutes before eating.  You can actually make the whole thing ahead and cook it later. Just let it warm to room temperature before cooking.