Preheat oven to 460?F. Place 1 pie crust into 9 inch, deep-dish pie pan. In a large saucepan, Saut? onion and venison in oil until venison is browned and onion is translucent.

Stir flour and spices into venison and onion, gradually adding broth and milk. Bring to a boil, cook and stir 2-4 minutes until sauce is thick.

Add thawed vegetables. Mix to heat through. Pour into prepared pie pan. Top with second pie crust, sealing edges and slitting top for steam to escape.

Bake for 15-20 minutes or until golden brown and filling is bubbly.