Ingredients
1 1/2 lb ground caribou or
1 1/2 lb stewing meat, coarsely diced
1 medium onion, chopped
1 cl garlic, minced
3 tbsp oil
2 cup water
2 tbsp worcestershire sauce
1 tsp marjoram
1 tsp thyme
1 tsp celery seed
1 tsp salt
1/2 tsp pepper
1 bay leaf
1 lb diced potatoes
1 diced carrot
2 tbsp flour
1/2 cup green peas
1 pie crust
Directions
Saute meat, garlic and onions in heated oil in a large skillet, until
meat has browned. Transfer to a large saucepan. Add water, herbs,
Worcestershire sauce, salt and pepper. Bring to a boil, reduce heat,
simmer
1/2 hour if ground meat and 1 hour if cubed meat. Add potatoes
and carrots, cook 20 minutes longer. Remove bay leaf; make a slurry
of the flour and a little water and stir in. Bring to a boil until
the mixture thickens. Add peas. Remove from the heat and set aside.
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. Bake 15 to 20 minutes or until crust is
nicely browned.
Servings: 4 servings
Caribou Meat Pie Recipe brought to you by Recipe Ideas
Categories: Meat; Pie
The History of Recipes
It is quite feasible to prove the history of recipes far back into distant history, in fact as far back into recorded history as the ancient Egyptians, and possibly even further. In practice though, generally, these old records were just very basic hieroglyphic or cunieform recipes for food preparation.
During Roman times 25BC a roman called Apicius created some scripts showing how to cook the recipes enjoyed by wealthy Romans. He recounts how the roman meals were separated into hors d`oeuvre, entrees and dessert, something that is very familiar to us today. Additionally, he tells us how the cooks of Roman times made use of a good variety of aromatic flavours, including many that are still in use today such as thyme, rue and asafoetida. Over the succeeding few centuries, the powerful and wealthy houses strove to serve up the most exotic meals, and consequentially the best cooks and their recipes could command a high salary. Even so, it was during the 1800s that fine cookery and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collating, testing, and recording recipes to allow everyone to enjoy them. The arrival of TV gave us TV chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Caribou Meat Pie recipe.
