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Sweetgrass Buffalo And Beer Pie Recipe
|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)|
Serving size: Complete recipe
Calories 4249 Calories from Fat 661
% Daily Value*
Total Fat 74 g113.7%
Saturated Fat 21.8 g109.1%
Trans Fat 0 g
Cholesterol 1147.6 mg
Sodium 3741.3 mg155.9%
Total Carbohydrates 383 g127.6%
Dietary Fiber 37.9 g151.8%
Sugars 70.8 g
Protein 464 g928.4%
Vitamin A 630.3% Vitamin C 302.7%
Calcium 81.4% Iron 361.8%
*Based on a 2000 Calorie diet
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.