Preheat the oven to 425 degrees F.
Cut the venison into small steaks and dust
with seasoned flour. Heat a little butter in a frying pan
the steaks quickly. Put the meat into a 3 to 4 pint pie
dish, add the port, lemon juice
and stock. Sprinkle with grated nutmeg and thyme
, salt and pepper. Lay the butter
on top (traditionally it would have been lamb
suet), cover with the pastry and glaze
with beaten egg
. Bake in the oven 15 minutes, Lower the oven temperature to 350 and roast
for an addtional 1 3/4 hours.