Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Caribou Meat Pie
- add review
- #51425
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 1/2 pound ground caribou or other stewing meat, coarsely diced
1 medium onion, chopped
1 clove garlic, minced
3 tablespoons oil
2 cups water
2 tablespoons Worcestershire sauce
1 teaspoon marjoram
1 teaspoon thyme
1 teaspoon celery seed
1 teaspoon salt
1/2 teaspoon black pepper
1 bay leaf
1 pound diced potatoes
1 diced carrot
2 tablespoons flour
1/2 cup green peas
1 package double-crust pie pastry
directions
Saute meat, garlic and onions in heated oil in a large skillet, until meat has browned.
Transfer to a large saucepan. Add water, herbs, Worcestershire sauce, salt and pepper. Bring to a boil, reduce heat, simmer 1/2 hour if ground meat and 1 hour if cubed meat.
Add potatoes and carrots, cook 20 minutes longer. Remove bay leaf.
Make a slurry of the flour and a little water and stir in. Bring to a boil until the mixture thickens. Add peas. Remove from the heat and set aside.
Prepare your favorite pie crust and place the bottom crust into a pie pan. Pour the meat mixture into the pie pan. Cover with pie crust, flute edge, cut slits in top.
Bake for 15 to 20 minutes or until crust is nicely browned.
added by
shaker
nutrition data
570 calories, 27 grams fat, 49 grams carbohydrates, 32 grams protein per serving.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
reviews & comments