Ingrients & Directions


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

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 9×9-“
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.

Yields
4 Servings