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m (clean up, typos fixed: dutch → Dutch (2))
 
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===Ingredients===
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== Ingredients ==
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* 2 lbs commercially raised [[bison|buffalo meat]], cut into 1 inch cubes
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* 2 tsp [[salt]]
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* ½ tsp freshly ground [[pepper]]
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* 1 tsp [[sage]]
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* ⅓ cup [[flour]]
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* ¼ cup [[oil]]
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* 1 large [[onion]], chopped
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* 1 [[carrot]], chopped
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* 1 stalk [[celery]], diced
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* 1 large [[potato]], cubed
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* 2 cup [[beef broth]]
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* ¼ cup [[tomato purée]]
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* 1 cup [[beer]]
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* 1 clove [[garlic]], crushed
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* 1 [[bay leaf]]
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* 3 sprigs [[parsley]]
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* 1 whole clove
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* ½ tsp [[thyme]]
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* pastry for a single crust 9 inch pie
   
* 2 lbs Commercially raised buffalo
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== Directions ==
* Meat, cut into 1 inch cubes
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# Season the meat cubes with [[salt]], [[pepper]], and [[sage]], and dredge in ¼ cup of the [[flour]].
* 2 tsp Salt
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# Heat [[oil]] in a large skillet and brown the meat on all sides.
* 1/2 tsp Freshly ground pepper
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# Using a slotted spoon, transfer meat to a heavy Dutch oven.
* 1 tsp Sage
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# In the remaining [[oil]] in the skillet, saute [[onion]], [[carrot]], [[celery]], and potato until lightly browned.
* 1/3 cup Flour
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# Using a slotted spoon, add vegetables to meat in Dutch oven.
* 1/4 cup Oil
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# Sprinkle remaining [[flour]] over drippings in skillet and cook stirring, until lightly browned.
* 1 large Onion, chopped
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# Stir in the broth, [[tomato purée]], [[beer]], [[garlic]], [[bay leaf]], [[parsley]], clove, and [[thyme]].
* 1 Carrot, chopped
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# Pour over [[meat]] and vegetables.
* 1 Stalk celery, diced
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# Bring to a boil, cover, and simmer until meat is tender, about 1½ hours.
* 1 large Potato, cubed
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# Pour into a deep 9 inch pie dish and let cool.
* 2 cup Beef broth
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# When [[meat]] is cool, roll out pastry and cover dish.
* 1/4 cup Tomato puree
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# Cut steam vents in crust and bake in preheated 425°F oven for 30 – 35 minutes, until pastry is browned.
* 1 cup Beer
 
* 1 Clove garlic, crushed
 
* 1 Bay leaf
 
* 3 Sprigs parsley
 
* 1 Whole clove
 
* 1/2 tsp Thyme pastry for a single crust
 
* 9 Inch pie
 
   
===Directions===
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[[Category:Beef stock and broth Recipes]]
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[[Category:Bison Recipes]]
Season the meat cubes with salt, pepper, and sage, and dredge in 1/4 cup of the flour.<BR>
+
[[Category:Carrot Recipes]]
Heat oil in a large skillet and brown the meat on all sides.<BR>
+
[[Category:Celery Recipes]]
Using a slotted spoon, transfer meat to a heavy dutch oven.<BR>
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[[Category:Onion Recipes]]
In the remaining oil in the skillet, saute onion, carrot, celery, and potatoe until lightly browned.<BR>
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[[Category:Potato Recipes]]
Using a slotted spoon, add vegetables to meat in dutch oven.<BR>
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[[Category:Recipes using beer]]
Sprinkle remaining flour over drippings in skillet and cook stirring, until lightly browned.<BR>
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[[Category:Sage Recipes]]
Stir in the broth, tomato puree, beer, garlic, bay leaf, parsley, clove, and thyme.<BR>
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[[Category:Savory pie Recipes]]
Pour over meat and vegetables.<BR>
 
Bring to a boil, cover, and simmer until meat is tender, about 1-1/2 hours.<BR>
 
Pour into a deep 9 inch pie dish and let cool.<BR>
 
When meat is cool, roll out pastry and cover dish.<BR>
 
Cut steam vents in crust and bake in preheated 425f oven for 30-35 minutes, until pastry is browned.
 
 
===Other links===
 
 
==See also==
 
 
[[Category:Recipes with Beer]]
 
[[Category:Recipes]]
 
[[Category:Bay Leaf Recipes]]
 
[[Category:sage Recipes]]
 
[[Category:thyme Recipes]]
 
[[Category:parsley Recipes]]
 

Latest revision as of 19:36, June 5, 2013

Ingredients Edit

Directions Edit

  1. Season the meat cubes with salt, pepper, and sage, and dredge in ¼ cup of the flour.
  2. Heat oil in a large skillet and brown the meat on all sides.
  3. Using a slotted spoon, transfer meat to a heavy Dutch oven.
  4. In the remaining oil in the skillet, saute onion, carrot, celery, and potato until lightly browned.
  5. Using a slotted spoon, add vegetables to meat in Dutch oven.
  6. Sprinkle remaining flour over drippings in skillet and cook stirring, until lightly browned.
  7. Stir in the broth, tomato purée, beer, garlic, bay leaf, parsley, clove, and thyme.
  8. Pour over meat and vegetables.
  9. Bring to a boil, cover, and simmer until meat is tender, about 1½ hours.
  10. Pour into a deep 9 inch pie dish and let cool.
  11. When meat is cool, roll out pastry and cover dish.
  12. Cut steam vents in crust and bake in preheated 425°F oven for 30 – 35 minutes, until pastry is browned.
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