m (→Directions: clean up) |
m (clean up, typos fixed: dutch → Dutch (2)) |
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== Ingredients == |
== Ingredients == |
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− | * 2 |
+ | * 2 lbs commercially raised [[bison|buffalo meat]], cut into 1 inch cubes |
* 2 tsp [[salt]] |
* 2 tsp [[salt]] |
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* ½ tsp freshly ground [[pepper]] |
* ½ tsp freshly ground [[pepper]] |
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# Season the meat cubes with [[salt]], [[pepper]], and [[sage]], and dredge in ¼ cup of the [[flour]]. |
# Season the meat cubes with [[salt]], [[pepper]], and [[sage]], and dredge in ¼ cup of the [[flour]]. |
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# Heat [[oil]] in a large skillet and brown the meat on all sides. |
# Heat [[oil]] in a large skillet and brown the meat on all sides. |
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− | # Using a slotted spoon, transfer meat to a heavy |
+ | # Using a slotted spoon, transfer meat to a heavy Dutch oven. |
# In the remaining [[oil]] in the skillet, saute [[onion]], [[carrot]], [[celery]], and potato until lightly browned. |
# In the remaining [[oil]] in the skillet, saute [[onion]], [[carrot]], [[celery]], and potato until lightly browned. |
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− | # Using a slotted spoon, add vegetables to meat in |
+ | # Using a slotted spoon, add vegetables to meat in Dutch oven. |
# Sprinkle remaining [[flour]] over drippings in skillet and cook stirring, until lightly browned. |
# Sprinkle remaining [[flour]] over drippings in skillet and cook stirring, until lightly browned. |
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# Stir in the broth, [[tomato purée]], [[beer]], [[garlic]], [[bay leaf]], [[parsley]], clove, and [[thyme]]. |
# Stir in the broth, [[tomato purée]], [[beer]], [[garlic]], [[bay leaf]], [[parsley]], clove, and [[thyme]]. |
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[[Category:Bison Recipes]] |
[[Category:Bison Recipes]] |
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[[Category:Carrot Recipes]] |
[[Category:Carrot Recipes]] |
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− | [[Category: |
+ | [[Category:Celery Recipes]] |
[[Category:Onion Recipes]] |
[[Category:Onion Recipes]] |
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[[Category:Potato Recipes]] |
[[Category:Potato Recipes]] |
Latest revision as of 19:36, 5 June 2013
Ingredients
- 2 lbs commercially raised buffalo meat, cut into 1 inch cubes
- 2 tsp salt
- ½ tsp freshly ground pepper
- 1 tsp sage
- ⅓ cup flour
- ¼ cup oil
- 1 large onion, chopped
- 1 carrot, chopped
- 1 stalk celery, diced
- 1 large potato, cubed
- 2 cup beef broth
- ¼ cup tomato purée
- 1 cup beer
- 1 clove garlic, crushed
- 1 bay leaf
- 3 sprigs parsley
- 1 whole clove
- ½ tsp thyme
- pastry for a single crust 9 inch pie
Directions
- Season the meat cubes with salt, pepper, and sage, and dredge in ¼ 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 potato 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 purée, 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 1½ 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 425°F oven for 30 – 35 minutes, until pastry is browned.