Make a hearty venison pot pie with vegetables, potatoes and a biscuit topping.
1/3 cup milk
Remove all fat from meat. Brown meat in hot oil in a large saucepan. Stir in the 2 cups broth, thyme and pepper. Bring to a boil, then reduce heat, cover and simmer for 45 minutes. Add vegetables and simmer until meat is tender (15-30 minutes). Mix the 1/2 cup broth and 1/3 cup flour. Add to meat mixture and cook until thickened. Pour into a 2-quart casserole dish. Prepare the biscuit topping by stirring together the 3/4 cup flour, baking powder, sugar and a dash of salt. Cut in the butter. Make a well in the center and add the milk. Stir until just mixed, then spoon in 6 mounds atop the meat and gravy. Bake in a 450F oven for 12 minutes. Makes 5 servings.