m (clean up, replaced: meat → meat (5)) |
m (clean up, replaced: clove → clove (2)) |
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Line 16: | Line 16: | ||
* 1 [[bay leaf]] |
* 1 [[bay leaf]] |
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* 3 sprigs [[parsley]] |
* 3 sprigs [[parsley]] |
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− | * 1 whole |
+ | * 1 whole clove |
* ½ tsp [[thyme]] |
* ½ tsp [[thyme]] |
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* pastry for a single crust 9 inch pie |
* pastry for a single crust 9 inch pie |
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Line 27: | Line 27: | ||
# Using a slotted spoon, add vegetables to meat in dutch oven. |
# 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]], |
+ | # 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. |
Revision as of 22:27, 6 December 2010
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.