Prep 30 mins
Cook 45 mins
Another recipe with it's origins in the middle ages.
- 1⁄2 lb venison or 1⁄2 lb chuck roast, cubed
- ground cloves
- 1⁄2 lb carrot, chopped
- 1 large onion, chopped
- bay leaf
- beef stock
- breadcrumbs or flour or cornstarch
- 1 double crust pie crust
- Cook meat, onions, carrots and spices in broth.
- If the mixture is a bit thin, use the thickening agent of your choice.
- Put into pie, cover and bake for 40-45 minutes.
- 4 lbs meat.
- 5 lbs carrots.
- 5 large onions.
- Makes 8 pies although you could use more meat.
We enjoyed this pie so much....I used a venison roast, it turned out beautifully. The meat was mild, moist and tender, the sauce was rich, thick and flavourful. I used a little flour to thicken the gravy. I love the combination of bay leaves and cloves in this dish. Thanks so much for sharing this quick and easy to make recipe Mysterygirl.
This was simple to follow. I made this using deer meat (venison). Although it came out very strong gamy taste that was my selection of the meat. If you do not care for that taste I would reccommend using beef for a much more mild flavor. Was a tiny bit watery so make sure it is pretty thick before you put into the pie crust. I over compensated think a lot more moisture would evaporate in the oven. This is just one of those recipes you have to tinker with because every oven is different and its probably hard to pin-point exactly a standard cooking time for all. But I highly recommend you try this. **** Reviewed for ZAARTAG ****