Yield: 4 servings
Measure | Ingredient |
---|---|
2 pounds | Moose or beef; cut into 1 inch cubes |
¼ cup | Flour salt |
3 tablespoons | Shortening or veggie oil |
1 cup | Chopped onion or |
½ cup | Dried onion flakes |
1 cup | Carrots; sliced 1/4\" thick |
¼ teaspoon | Thyme |
1½ cup | Beef stock or |
4 \N | Bouillon cubes in 1 1/2 cups Water |
2 tablespoons | Worcestershire (opt) Pepper |
1 \N | Stick pie crust dough or |
\N \N | ;mix your favorite dough |
1 \N | Egg; beaten |
Shake pieces of meat in sack w/flour & salt. Add oil or shortening to Dutch oven & place on medium heat. Brown about half the meat at a time & remove to another dish. When all meat is browned return it to Dutch oven & combine it w/onions, Worcestershire, & pepper. Bring to a boil, cover & simmer for 1-½ hrs. Pour mixture into a 9x9-" square baking pan & cover w/pie crust. Trim & flute edges & pierce crust in several places to allow steam to escape. Brush top w/beaten egg. Bake at 425F for 25 mins or until crust is golden brown. Pie will serve 4 adequately & maybe 1 more.
Smokehouse Bear, More Alaskan Recipes and Stories, by Gordon R.
Nelson, 1982, Alaska Northwest Publishing Co., Anchorage AK ISBN 0-88240-227-7] W/permission of author. Typed by Deidre Ganopole Osgood in Anchorage, AK Submitted By DEIDRE OSGOOD On 11-02-95