| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Dutch | Pies | 4 | Servings |
INGREDIENTS
| 2 | lb | Moose or beef; cut into 1 inch cubes |
| 1/4 | c | Flour salt |
| 3 | tb | Shortening or veggie oil |
| 1 | c | Chopped onion or |
| 1/2 | c | Dried onion flakes |
| 1 | c | Carrots; sliced 1/4" thick |
| 1/4 | ts | Thyme |
| 1 1/2 | c | Beef stock or |
| 4 | Bouillon cubes in 1 1/2 cups Water | |
| 2 | tb | Worcestershire (opt) Pepper |
| 1 | Stick pie crust dough or | |
| ;mix your favorite dough | ||
| 1 | Egg; beaten |
INSTRUCTIONS
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 1-1/2 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.
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