Prepare the filling. Add lard to a large skillet over medium/high heat. Once hot, add ground venison, onion, bell pepper, and garlic. Cook until meat is browned. Reduce heat. Add tomatoes and seasonings. Simmer until most of the liquid is gone. Remove from heat and let cool.

Preheat the oven to 400. Prepare the dough. In a large bowl combine flour, baking powder, and salt. Using fingers, cut in butter until crumbly. Add cold water and mix by hand until dough comes together. Section dough into 12 balls. On a floured surface, use a rolling pin to roll individual sections of dough into thin circles. Add filling to center of dough circle, fold dough circle in half, and crimp the edges.

Put empanadas on parchment lined baking sheet. Brush with egg wash. Bake for 30 mins until golden brown.