1 1/2 lb ground caribou or
1 1/2 lb stewing meat; coarsely diced
1 md onion, chopped
1 cl garlic, minced
3 tb oil
2 c water
2 tb worcestershire sauce
1 ts marjoram
1 ts thyme
1 ts celery seed
1 ts salt
1/2 ts pepper
1 bay leaf
1 lb diced potatoes
1 diced carrot
2 tb flour
1/2 c green peas
1 pie crust
Saute meat, garlic and onions in heated oil in a large skillet, until meat
has browned. Transfer to a large saucepan. Add water, herbs, Worcestershire
sauce, salt and pepper. Bring to a boil, reduce heat, simmer 1/2 hour if
ground meat and 1 hour if cubed meat. Add potatoes and carrots, cook 20
minutes longer. Remove bay leaf; make a slurry of the flour and a little
water and stir in. Bring to a boil until the mixture thickens. Add peas.
Remove from the heat and set aside.
Prepare your favorite pie crust and place the bottom crust into a pie pan.
Pour the meat mixture into the pie pan. Cover with pie crust, flute edge,
cut slits in top. Bake 15 to 20 minutes or until crust is nicely browned.
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NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000
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Yields
4 servings