Buffalo Pot Pie

1 lb ground buffalo

2 lb soup mix (frozen – diced carrots, lima beans, green peas and pearl onions)

2 oz.  Realtree Marinade

1- shallot (diced)

3 cloves garlic ( minced)

3 tsb olive oil

½ stick butter

2- Refrigerated boxed pie crest

1- egg

2 cups beef stock

Pour the marinade over the buffalo and work it in and then brown the product and pour out any excess liquid-salt and pepper to taste.

Saute’ the shallot and garlic in a large sauce pan then add the soup mix and butter and heat until vegetables start to soften- then add the browned buffalo and beef stock, mix well and heat.

Grease the bottom of a casserole dish and layer  it with one of the crust.

Pour the soup mix in the dish and cover with the additional pie crust.

Crack the egg and brush some over the pie crust.

Cut slits into the top pie crust and bake at 350° 15-20 min. or until the pie crust is cooked and golden brown.

If the soup mix seems too soupy thicken it with a mixture of self rising flour and cold water.

2017-01-19T20:14:45+00:00 November 10th, 2016|Categories: Recipes from the Field|Comments Off on Buffalo Pot Pie