Moose Pie

Submitted by: DH Editorial
Rate it!
   
[print]   [share recipe]   [share website]
Difficulty: Easy
Prep Time: More than 15 Minutes
Total Time: More than 1 hour

2 pkg readymade pie crust
4 lbs moose meat, medium dice
6 tbsp extra virgin olive oil
2 cups carrot, small dice
2 cups celery, small dice
4 cups onion, small dice
1 cup turnip, small dice
5 cloves fresh garlic, minced
1 bay leaf
1/2 tsp dry rosemary leaves
1 tsp dry thyme leaves
1 (5oz) tin tomato paste
3/4 cup red wine
3/4 cup flour
3 cups vegetable stock, hot
1 cup green peas
1 egg
2 tbsp milk
Preheat oven to 425F. Heat oil over medium-high heat and brown the moose meat. Add carrot, celery, onion, turnip, garlic and herbs. Reduce heat to low-medium and sweat the veggies until onion is translucent. Mix in tomato paste and turn heat to high, stirring constantly. Once the food starts to sizzle, add red wine to deglaze the pan. Reduce the heat to medium and add flour. Stir well, scraping the brown bits off the bottom of the pan. Gradually add stock, stirring constantly so no lumps form. Let stew thicken to its full potential, cover and reduce heat to a very low simmer. Cook for 45-60 minutes, or until meat is sufficiently tender. Stir in the peas, season to taste and set aside.
For the pie: Line two pie pans with a sheet of pie dough. Fill each with stew piled slightly higher than the pan. Whisk together egg and milk, and brush that onto the edges of the crust. Cover each pie with another sheet of dough, pressing around the edges to seal; trim off the excess. Brush pie top with egg wash. Pierce the top with a knife to vent steam. Bake for 20 minutes, then reduce the heat to 375F and continue baking for another 20-30 minutes. The crust should be deep golden brown and the filling may be bubbling through the steam vent. Let pies rest for 15 minutes on a rack before cutting. Yield: 2 pies


Comments:
Be the first to comment...