Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 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 15 to 20 minutes or until crust is
nicely browned.

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