Salt and pepper your cubed venison to taste.
Preheat the oven to 250°.
Brown the venison in a dutch oven or similar vessel in oil on the stovetop.
Add the red wine and stock. Transfer to the oven and let it braise for about 4 hours.
Mix your dry crust ingredients together. Cut in the lard/shortening with a pastry blender. If you don't have one, get one! They are cheap and make this job incredibly easier.
If you have any juice left from the filling mix, serve it on the side - it makes an excellent dipping gravy. As does some sour cream. Freeze what you don't eat, and reheat them in the microwave or oven for an easy meal any time. One last thing: I always have some filling left over. The pasty filling from this recipe makes one of the best roast meat sandwiches I've ever had - you may want to set some aside just to try it...