I don't have that neighbor, or a Whole Foods within 200 miles. So I make do with what I have, which I did with this recipe adapted from Crump and Bettina's Venison Pub Pie with Chestnuts and Parsnips. The recipe says, "Venison is available at specialty butcher shops and farms." Or, if you're a Field & Stream reader, I'm guessing you have some you killed yourself. Apparently, "...chestnuts are also all over the ground this time of year" if you live near a chestnut tree. I don't. No parsnips from the certified-organic garden either, so I substituted a potato. Also, I don't know what a "Pate Brisee" is, so I used Pillsbury Crescent dough in a tube, "Partially Hydrogenated Soybean and/or Cottonseed Oil" be damned.