Venison Neck Roast Cheesesteak Hand Pies - Realtree Camo

Ingredients

• 1 venison neck roast, 1-2 pounds
• Cavender’s Greek Seasoning Blend, salt and pepper
• 2 tablespoons vegetable oil for browning
• 1 can (14.5 ounces) beef broth
• 1 packet (.87 ounce) Brown Gravy mix
• 1 packet (.87 ounce) Au Jus mix
• ½ cup dill pickle juice (or pepper juice if using jarred peppers)
• 1 pound (15-20) banana peppers, split and seeded
• 1 pound mushrooms of choice, sliced
• 2 packs (4 crusts total) refrigerated pie dough
• ½ pound provolone cheese, sliced
• 1 egg, beaten with a tablespoon of water