- 2 lbs Commercially raised buffalo
- Meat, cut into 1 inch cubes
- 2 tsp Salt
- 1/2 tsp Freshly ground pepper
- 1 tsp Sage
- 1/3 cup Flour
- 1/4 cup Oil
- 1 large Onion, chopped
- 1 Carrot, chopped
- 1 Stalk celery, diced
- 1 large Potato, cubed
- 2 cup Beef broth
- 1/4 cup Tomato puree
- 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
Season the meat cubes with salt, pepper, and sage, and dredge in 1/4 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 potatoe 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 puree, 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 1-1/2 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 425f oven for 30-35 minutes, until pastry is browned.