| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Meats |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Commercially raised buffalo meat, cut into 1 inch cubes |
| 2 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground pepper |
| 1 |
ts |
Sage |
| 1/3 |
c |
Flour |
| 1/4 |
c |
Oil |
| 1 |
lg |
Onion, chopped |
| 1 |
|
Carrot, chopped |
| 1 |
|
Stalk celery, diced |
| 1 |
lg |
Potato, cubed |
| 2 |
c |
Beef broth |
| 1/4 |
c |
Tomato puree |
| 1 |
c |
Beer |
| 1 |
|
Clove garlic, crushed |
| 1 |
|
Bay leaf |
| 3 |
|
Sprigs parsley |
| 1 |
|
Whole clove |
| 1/2 |
ts |
Thyme pastry for a single crust |
| 9 |
|
Inch pie |
INSTRUCTIONS
Season the meat cubes with salt, pepper, and sage, and dredge in 1/4 cup of
the flour. Heat oil in a large skillet and brown the meat on all sides.
Using a slotted spoon, transfer meat to a heavy Dutch oven. In the
remaining oil in the skillet, saute onion, carrot, celery, and potatoe
until lightly browned. Using a slotted spoon, add vegetables to meat in
Dutch oven. Sprinkle remaining flour over drippings in skillet and cook
stirring, until lightly browned. Stir in the broth, tomato puree, beer,
garlic, bay leaf, parsley, clove, and thyme. Pour over meat and vegetables.
Bring to a boil, cover, and simmer until meat is tender, about 1-1/2 hours.
Pour into a deep 9 inch pie dish and let cool. When meat is cool, roll out
pastry and cover dish. Cut steam vents in crust and bake in preheated 425F
oven for 30-35 minutes, until pastry is browned. Makes 6 servings.
Converted by MMCONV vers. 1.50
Posted to MM-Recipes Digest V3 #282
Date: Mon, 14 Oct 1996 15:05:11 -0400
From: BobbieB1@aol.com
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