2 lb Moose or beef; cut into 1 1 1/2 c Beef stock or
-inch cubes 4 Bouillon cubes in 1 1/2 cups
1/4 c Flour -Water
1 ts -salt 2 tb Worcestershire (opt)
3 tb Shortening or veggie oil 1/4 ts -Pepper
1 c Chopped onion or 1 Stick pie crust dough or
1/2 c Dried onion flakes ;mix your favorite dough
1 c Carrots; sliced 1/4″ thick 1 Egg; beaten
1/4 ts Thyme
Shake pieces of meat in sack w/flour & salt. Add oil or shortening to
Dutch oven & place on medium heat. Brown about half the meat at a
time & remove to another dish. When all meat is browned return it to
Dutch oven & combine it w/onions, Worcestershire, & pepper. Bring to
a boil, cover & simmer for 1-1/2 hrs. Pour mixture into a 9×9-“
square baking pan & cover w/pie crust. Trim & flute edges & pierce
crust in several places to allow steam to escape. Brush top w/beaten
egg. Bake at 425F for 25 mins or until crust is golden brown. Pie
will serve 4 adequately & maybe 1 more.
Smokehouse Bear, More Alaskan Recipes and Stories, by Gordon R.
Nelson, 1982, Alaska Northwest Publishing Co., Anchorage AK ISBN
0-88240-227-7] W/permission of author.
Yields
4 servings