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Caribou Meat Pie

Ingredients & Directions

1 1/2 lb Ground Caribou or
1 1/2 lb Stewing meat; coarsely diced
1 md Onion, chopped
1 cl Garlic, minced
3 tb Oil
2 c Water
2 tb Worcestershire sauce
1 ts Marjoram
1 ts Thyme
1 ts Celery seed
1 ts Salt
1/2 ts Pepper
1 Bay leaf
1 lb Diced potatoes
1 Diced carrot
2 tb Flour
1/2 c Green peas
Pie crust

Saute meat, garlic and onions in heated oil in a large skillet, until meat
browned. Transfer to a large saucepan. Add water, herbs, Worcestershire
salt and pepper. Bring to a boil, reduce heat, simmer 1/2 hour if ground
and 1 hour if cubed meat. Add potatoes and carrots, cook 20 minutes
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
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,
slits in top. Bake 15 to 20 minutes or until crust is nicely browned.


4 Servings

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