| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Meats | 1 | Servings |
INGREDIENTS
| 2 | lb | Commercially raised buffalo |
| meat cut into 1 inch | ||
| cubes | ||
| 2 | t | Salt |
| 1/2 | t | Freshly ground pepper |
| 1 | t | Sage |
| 1/3 | c | Flour |
| 1/4 | c | Oil |
| 1 | Onion, chopped | |
| 1 | Carrot, chopped | |
| 1 | Stalk celery, diced | |
| 1 | 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 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 1941
Calories From Fat: 613
Total Fat: 69g
Cholesterol: 292.4mg
Sodium: 6935.8mg
Potassium: 2774.3mg
Carbohydrates: 185.8g
Fiber: 12g
Sugar: 65g
Protein: 124.9g