Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
In a large skillet, add the cubed venison and cook, stirring periodically, for about 5 minutes, or until cooked through. Remove to a plate and set aside.
Using the same skillet (wipe it out, if you prefer), melt butter over medium heat. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
Add the venison and mixed vegetables,and mix well. Remove from heat. Spoon into crust-lined pie plate. Top with second crust and seal the edges (if you can do the pretty fluting, that always looks nice). Cut slits in several places in top crust to prevent the filling from bubbling out the sides.
Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent burning. Let stand 5 minutes before serving.