Pulse food processor until mix forms lima bean size pieces.
Slowly add ice cold water, 1 Tbsp at a time until dough comes together. Dough should be moist, but not wet.
2-4 Tbsp ice water
Dust clean countertop with flour, and roll pie crust out flat.
Place crust into pan, and shape, cutting excess off edges for pie crust top.
Blind bake pie crust (before filling) with pie weights @ 425° F for 15 minutes, then remove parchment paper and pie weights and bake an addition 5 minutes. (For pie weights, you can use parchment paper and 2nd pie pan, or parchment paper with 1 cup of dry rice or beans)
Meat Filling
While pie crust is blind baking, cook meat, onions, and garlic in dutch oven (or large pot)
2 pounds ground venison or stew meat, ¼ cup minced onion, 4 cloves minced garlic
Once meat is cooked, add optional red wine, and mixed veggies. If adding wine, cook until evaporated.
2 cups mixed veggies (diced carrots, peas, etc), ½ cup red wine
Add flour to meat and veggies, stirring mixture to evenly coat with flour.
3 Tbsp flour
Add beef broth, soy sauce, worcestershire, and tomato paste, and stir.