Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Moose or beef; cut into 1 1 1/2 c Beef stock or
-inch cubes 4 Bouillon cubes in 1 1/2 cups
1/4 c Flour -Water
1 ts -salt 2 tb Worcestershire (opt)
3 tb Shortening or veggie oil 1/4 ts -Pepper
1 c Chopped onion or 1 Stick pie crust dough or
1/2 c Dried onion flakes ;mix your favorite dough
1 c Carrots; sliced 1/4" thick 1 Egg; beaten
1/4 ts Thyme

Shake pieces of meat in sack w/flour salt. Add oil or shortening to
Dutch oven place on medium heat. Brown about half the meat at a
time remove to another dish. When all meat is browned return it to
Dutch oven combine it w/onions, Worcestershire, pepper. Bring to
a boil, cover simmer for 1-1/2 hrs. Pour mixture into a 9x9-"
square baking pan cover w/pie crust. Trim flute edges pierce
crust in several places to allow steam to escape. Brush top w/beaten
egg. Bake at 425F for 25 mins or until crust is golden brown. Pie
will serve 4 adequately maybe 1 more.

Smokehouse Bear, More Alaskan Recipes and Stories, by Gordon R.
Nelson, 1982, Alaska Northwest Publishing Co., Anchorage AK ISBN
0-88240-227-7] W/permission of author. Typed by Deidre Ganopole
Osgood in Anchorage, AK Submitted By DEIDRE OSGOOD On 11-02-95

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