Mix meat marinade according to package instructions (replace water with red wine, if desired). Cut moose into 1-inch cubes and marinate 12 to 14 hours in refrigerator. Remove moose from marinade, dredge in flour, and fry on high heat in olive oil to brown, a little at a time, transferring browned meat to roaster. Add onion, mushrooms, wine and spices. Bake at 300°F for 2 - 3 hours or until moose is tender, checking periodically to ensure it doesn’t dry out. Add beef stock, carrots and peas and return to oven for 45 to 60 minutes. Remove from oven and thicken with flour and water mixture, to make a thick stew. Place stew in Pam-sprayed, 9-inch casserole dish.

Pie Crust:In a large bowl, cut butter or margarine into flour and salt. Using your hands, work mixture until crumbly. Add water, one tablespoon at a time, until mixture begins to stick together, using only enough water to be able to form a ball of dough in your hands. The less water you use and the less you work the dough, the flakier it will be. On a clean and floured counter, pat the ball of pastry down with your hands until it is in the shape of the casserole dish. Place a large sheet of waxed paper over the pastry and roll it out until it will cover the casserole. The pie crust may be thicker than usual but it’s nice to have a thicker pastry for a meat pie. Folding the pastry in half, place it to one end of the casserole dish and unfold it to cover the stew completely, tucking edges into the side of the dish. With a butter knife, cut six or eight half-inch slits in the pastry to allow steam to escape. Bake at 425°F for 20 minutes until almost done. Beat egg white and milk mixture together, brush onto pastry and return to oven for 5 minutes or until pastry is golden brown.