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Ingredientes
- 2 lb Commercially raised buffalo meat cut into 1 inch cubes
- 2 tsp Salt
- 1/2 tsp Freshly grnd pepper
- 1 tsp Sage
- 1/3 c. Flour
- 1/4 c. Oil
- 1 lrg Onion, minced
- 1 x Carrot, minced
- 1 stalk celery, diced
- 1 lrg Potato, cubed
- 2 c. Beef broth
- 1/4 c. Tomato puree
- 1 c. Beer
- 1 x Clove garlic, crushed
- 1 x Bay leaf
- 3 sprg parsley
- 1 whl clove
- 1/2 tsp Thyme pastry for a single crust
- 9 x Inch pie
Direcciones
- Season the meat cubes with salt, pepper, and sage, and dredge in 1/4 c. 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/fry onion, carrot, celery, and potatoe till lightly browned. Using a slotted spoon, add in vegetables to meat in Dutch oven. Sprinkle remaining flour over drippings in skillet and cook stirring, till 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 till meat is tender, about 1-1/2 hrs. Pour into a deep 9 inch pie dish and let cold. When meat is cold, roll out pastry and cover dish. Cut steam vents in crust and bake in preheated 425F oven for 30-35 min, till pastry is browned.
- Makes 6 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1409g | |
| Calories 1115 | |
| Calories from Fat 506 | 45% |
| Total Fat 57.33g | 72% |
| Saturated Fat 5.03g | 20% |
| Trans Fat 1.41g | |
| Cholesterol 0mg | 0% |
| Sodium 6573mg | 274% |
| Potassium 2390mg | 68% |
| Total Carbs 119.21g | 32% |
| Dietary Fiber 15.0g | 50% |
| Sugars 14.39g | 10% |
| Protein 20.74g | 33% |
