Caribou meat pie

Yield: 4 servings

Measure Ingredient
1½ pounds Ground Caribou or
1½ pounds Stewing meat; coarsely diced
1 medium Onion, chopped
1 clove Garlic, minced
3 tablespoons Oil
2 cups Water
2 tablespoons Worcestershire sauce
1 teaspoon Marjoram
1 teaspoon Thyme
1 teaspoon Celery seed
1 teaspoon Salt
½ teaspoon Pepper
1 Bay leaf
1 pounds Diced potatoes
1 Diced carrot
2 tablespoons Flour
½ cup Green peas
Pie crust

Saute meat, garlic and onions in heated oil in a large skillet, until meat has

browned. Transfer to a large saucepan. Add water, herbs, Worcestershire sauce,

salt and pepper. Bring to a boil, reduce heat, simmer ½ hour if ground meat

and 1 hour if cubed meat. Add potatoes and carrots, cook 20 minutes longer.

Remove bay leaf; make a slurry of the flour and a little water and stir in. Bring to a boil until the mixture thickens. Add peas. Remove from the heat and

set aside.

Prepare your favorite pie crust and place the bottom crust into a pie pan. Pour the meat mixture into the pie pan. Cover with pie crust, flute edge, cut

slits in top. Bake 15 to 20 minutes or until crust is nicely browned.

Submitted By JIM WELLER On 12-19-95

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