Melt butter in large skillet over medium high heat and add onion. Cook until onions are golden brown, about 6 minutes.
Add ground pork, water, potato, salt, black pepper, cinnamon, allspice, and ground mustard. Cook while mashing with wooden spoon until meat is fully cook and mixture has taken on dry consistency, making sure that potato is fully incorporated into mixture. Remove from skillet to large bowl and allow to cool completely.
Fill bottom pie shell with cooled meat filling, smoothing top of filling. Brush edges of filled pie dough with egg wash and place second crust on top. Gently seal with fingers or a fork. Cut vent in top, then brush with egg wash.
Bake for 50 minutes, if top crust begins to brown too much cover with foil.
Beef and broccoli chow mein can be easily made into a wild game version. Moose works well, as does deer, elk, bear, duck, goose, and even wild turkey or pheasant. Cook hot and fast, and this entrée will become a new, easy favourite.
Blueberry and citrus pheasant dinner sausages are a unique way to enjoy a stockpile of harvested birds. You can also try cranberry and white wine, or add other birds to the mix like grouse or partridge for your own unique sausage flavour.
A pâté references any type of meat that is made into delectable paste—and this is the wild game version. Goose breast, bacon and nuts like pecans, cashews or walnuts make the perfect combo. Basil, tarragon or sage up the flavour ante.