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Venison Pot Pie, Santa Barbora

Cut two pounds venison from shoulder or leg part into one-inch pieces. Cut a medium carrot and onion in halves, cut each half in two, finely slice and place in saucepan with two tablespoons melted butter, add half pound raw, lean salt pork cut in quarter-inch squares and gently fry for five minutes. Add venison, season with one and a half teaspoons salt, half teaspoon black pepper, and briskly fry for fifteen minutes, occasionally stirring meanwhile. Pour in two gills Zinfandel claret, let wine reduce to half quantity, then two gills each demi-glace and tomato sauce.

Soak a pound California dried figs in water for three hours, drain, cut off stems, divide in quarters and add to venison. Tie in a bunch two branches parsley, one of chervil, a blade thyme, bay leaf, clove, add to pan, mix well, cover pan and set in oven forty-five minutes. Remove, take up bouquet. skim fat from surface, transfer the whole into a baking dish and sprinkle a little chopped chives over. Roll on a floured table a half pound pie paste to a quarter-inch in thickness. Lightly egg edges around baking dish, then cover with layer of paste, press down all around edges, make a few incisions in center, trim off all around, egg surface, set in oven for forty-five minutes, remove and send to the table.