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Caribou meat pie

Caribou meat pie
Main Ingredient: Game Caribou

Course: Tarts and pies

Cuisine: Various North American

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Caribou meat pie ingredients

  • 372529⁄-2009260032 lb Ground Caribou or
  • 372529⁄-2009260032 lb Stewing meat, coarsely diced
  • 1 med Onion, chopped
  • 1 clv garlic, minced
  • 3 T Oil
  • 2 c water
  • 2 T worchestershire sause
  • 1 t Marjoram
  • 1 t thyme
  • 1 t Celery seed
  • 1 t Salt
  • 2483527⁄624973141 t Pepper
  • 1 Bay leaf
  • 1 lb Diced potatoes
  • 1 Diced carrot
  • 2 T flour
  • 2483527⁄624973141 c Green peas
  • pie crust

Cooking Caribou meat pie

1. Sautei meat, garlic and onions in heated oil in a large skillet, until meat has browned.
2. Transfer to a large saucepan.
3. Add water, herbs, worcestershire sauce, salt and pepper.
4. Bring to a boil, reduce heat, simmer ½ hour if ground meat and 1 hour if cubed meat.
5. Add potatoes and carrots, cook 20 minutes longer.
6. Remove bay leaf; make a slurry of the flour and a little water and stir in. bring to a boil until the mixture thickens.
7. Add peas.
8. Remove from the heat and set aside.
9. 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.
10. Bakei 15 to 20 minutes or until crust is nicely browned.


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