The Grover Response:

I was left a comment on the venison pie posting.

Lots of questions were rased.

I'll try to answer them.

That was like an EMO poem^

Q1: Pie pastery recipe.... Try Stephanie Alexanders cook book. As far as new fangled Australian cooking goes, it's kinda like the bible. The book's a bit pricey, but I promise you'll use it all the time.

Q2: What to do with the "chin" (thanks Dan) bones? To make shin bones totally awsome cook them with the meat for extra flavor. You end up with a subtle, creamy taste and texture.

Or: If you get the butcher to slice them into disks about 25mm thick, you can fry them gently in a little butter. The idea is to brown the marrow. Shin bones done like this become a taste sensation. Just crack a bit of pepper on top, and scoop out the suculent marrow. No bull shit mate, one of the most incredable things I have ever tasted!

Q3: Can Kangeroo be used instead of venison, as mentioned in the pie posting? Yes..! Eastern grey is similar in texture to venison, both being very lean and deep red colour.

Q4: Why use button mushrooms? I chose button mushrooms because I wanted the visual effect of peices of mushroom in the filling. If larger mushrooms were used, they would have to be cut down to size so much that they would no longer look like mushrooms. The Ideal flavor would be something like Portabelo, but there to big. Button mushroom cut into quarters are small enough to match the size and texture of the filling. Even the strongest mushroom flavor is mostly absorbed by the intense taste of the gravy. Eyes are a significant aspect of taste. Haveing the visual que helps to identify the mushroom after taste, thereby adding to the complexity of the filling.