Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Commercially raised buffalo
-meat, cut into 1 inch
-cubes
2 ts Salt
1/2 ts Freshly ground pepper
1 ts Sage
1/3 c Flour
1/4 c Oil
1 lg Onion, chopped
1 Carrot, chopped
1 Stalk celery, diced
1 lg Potato, cubed
2 c Beef broth
1/4 c Tomato puree
1 c Beer
1 Clove garlic, crushed
1 Bay leaf
3 Sprigs parsley
1 Whole clove
1/2 ts 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. Makes 6 servings.

Converted by MMCONV vers. 1.50

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