Preheat oven to 425 degrees.
Set a saute pan over medium-high heat and add oil and cubed venison. Sear until nicely browned, then remove from skillet.
Lower the heat to medium and add butter, carrots, mushrooms, and onions. Saute the vegetables until the mushrooms and onions are tender, then add garlic and cook for an additional minute.
Lower the heat to low and sprinkle in flour. Mix to incorporate with the butter and keep stirring to ensure the flour does not burn. Cook for about two mintues, then slowly start adding the beef broth a couple splashes at a time. Stir it in in batches until all liquid has been incoroporated.
Return the meat to the pan along with all remaining filling ingredients, except peas. Cover the pan and gently simmer for 30 minutes, or until the gravy begins to thicken. Add salt, pepper, and peas.*
Add one pie crust to the bottom of a pie pan sprayed with non-stick spray, stretching the dough up to the lip of the pan.
Add filling into the pie and top with the second pie crust. Pinch the two crusts together to seal.
Create an egg wash by lightly beating an egg wtih one tablespoon of water and paint the top crust with the wash. Then lightly sprinkle salt on the crust.
Place in the oven and bake for 20 minutes, or until golden brown.
Remove from the oven and let cool for 5-10 minutes prior to serving.