m (clean up, replaced: meat → meat (5)) |
m (clean up, typos fixed: dutch → Dutch (2)) |
||
(4 intermediate revisions by one other user not shown) | |||
Line 1: | Line 1: | ||
== Ingredients == |
== Ingredients == |
||
− | * 2 |
+ | * 2 lbs commercially raised [[bison|buffalo meat]], cut into 1 inch cubes |
* 2 tsp [[salt]] |
* 2 tsp [[salt]] |
||
* ½ tsp freshly ground [[pepper]] |
* ½ tsp freshly ground [[pepper]] |
||
Line 16: | Line 16: | ||
* 1 [[bay leaf]] |
* 1 [[bay leaf]] |
||
* 3 sprigs [[parsley]] |
* 3 sprigs [[parsley]] |
||
− | * 1 whole |
+ | * 1 whole clove |
* ½ tsp [[thyme]] |
* ½ tsp [[thyme]] |
||
* pastry for a single crust 9 inch pie |
* pastry for a single crust 9 inch pie |
||
Line 23: | Line 23: | ||
# 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]]. |
||
# 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. |
||
− | # 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. |
||
− | # 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. |
||
− | # Stir in the broth, [[tomato purée]], [[beer]], [[garlic]], [[bay leaf]], [[parsley]], |
+ | # Stir in the broth, [[tomato purée]], [[beer]], [[garlic]], [[bay leaf]], [[parsley]], clove, and [[thyme]]. |
# Pour over [[meat]] and vegetables. |
# Pour over [[meat]] and vegetables. |
||
# Bring to a boil, cover, and simmer until meat is tender, about 1½ hours. |
# Bring to a boil, cover, and simmer until meat is tender, about 1½ hours. |
||
Line 34: | Line 34: | ||
# Cut steam vents in crust and bake in preheated 425°F oven for 30 – 35 minutes, until pastry is browned. |
# Cut steam vents in crust and bake in preheated 425°F oven for 30 – 35 minutes, until pastry is browned. |
||
− | [[Category: |
+ | [[Category:Beef stock and broth Recipes]] |
⚫ | |||
[[Category:Bison Recipes]] |
[[Category:Bison Recipes]] |
||
⚫ | |||
⚫ | |||
⚫ | |||
[[Category:Potato Recipes]] |
[[Category:Potato Recipes]] |
||
[[Category:Recipes using beer]] |
[[Category:Recipes using beer]] |
||
[[Category:Sage Recipes]] |
[[Category:Sage Recipes]] |
||
− | [[Category: |
+ | [[Category:Savory pie 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.