Venison conundrum... recipe ideas?

[SVX]

Well for reasons better left undisclosed (read: South African Pinotage) I find myself with 4 venison shoulder steaks marinated overnight in port with juniper berries, peppercorns and bay (The mushroom risotto intended as an accompaniment was excellent BTW).

So I am in a bit quandary of what to do with the aforementioned venison. My natural instinct is to make a pie, but I fancy making one with a hot water pastry crust like a pork or game pie and serving it hot.

Anyone have a bombproof recipe for hot water pastry? Will this even work?

J.
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[VR6time]

A Suet pudding.

[SVX]

I've added some mixed game to the pie mix and am going for a blind baked shortcrust base and puff pastry top. Home made jus added to the mixed which is gently reducing as we speak.