Sweetgrass Buffalo And Beer Pie
|Buffalo meat||4 Pound|
|Flour||1 Cup (16 tbs)|
|Beef stock||2 Pint|
|Tomato puree||2 Tablespoon|
|Pastry||1 (For 1 Crust Pie)|
|Milk||1 Cup (16 tbs)|
Cut meat into 1-inch cubes and season with salt, pepper, and sage; roll in flour and brown in oil.
Put meat into a heavy saucepan.
Cut vegetables in 1/2 inch cubes, saute in the same oil, and add to the meat.
Add 3 tablespoons flour to the oil and let it brown.
Add stock, tomato puree, and beer; blend.
Add stock mixture and herb bag to meat and vegetables.
Bring to boiling, reduce heat, and simmer until tender.
Remove herb bag.
Turn stew into a casserole or individual pot pie dishes, cover with pastry, and brush with milk.
Bake, as directed in pastry recipe, until golden brown.