| 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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