MOOSE POT
PIE
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Source:
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North American Hunting
Club
"Celebrating Wild Game" p.19, Ron North, San Clemente, CA
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Prep Time:
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1 hour
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Ingredients |
Utensils |
| 1 pound moose round steak |
Large skillet |
| 2 tablespoons olive oil |
Pie plate |
| 4 tablespoons lard |
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| 1 large onion, chopped |
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| 1 carrot, chopped |
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| 8 fresh mushrooms, sliced |
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| 1 large potato, diced |
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| 1 chili pepper, chopped |
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| 1 clove garlic, chopped |
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| 1/8 teaspoon ground clove |
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| 1/8 teaspoon nutmeg |
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| 1 teaspoon salt |
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| 1/2 teaspoon black pepper |
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| 1/2 teaspoon sage |
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| 1 tablespoon chervil or parsley |
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| 2
crust pie shell |
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Directions
Cut round steak into 3/4 inch cubes
Heat oil and lard in large skillet
Sauté onion for 3 to 4 minutes
Add carrot, mushrooms, potato and chili pepper cooking for 5 to 6 minutes
before adding meat
As meat cooks, add garlic, clove, nutmeg, salt, pepper, sage, and chervil
or parsley
Add 1/4 cup water as needed
When potatoes are tender, remove skillet from heat and allow meat mixture
to cool
Prepare bottom pie crust, fill with meat mixture and cover with top crust
Sprinkle top with freshly ground pepper
Bake at 400°F for 45 to 50 minutes
Serve hot |
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