What you need.
One to two pounds buffalo or venison – cubed
Four tablespoons vegetable oil
Two teaspoons black pepper
Two Bay leaves
Three celery stalks sliced
Three carrots – diced
One large onion – diced
Four large red potatoes – washed-cubed – with the skin on
Eight oz. fresh sliced mushrooms
One small package frozen peas
Four fifteen oz. cans beef broth or fresh home made broth — reserve two cups
Four tablespoons flour
One package pie crust from refrigerated area of super market
What you do.
Cut the meat into one inch cubes and brown in the oil with the onions. Now add all the remaining ingredients except for the pie crust, flour and two cups of broth. blend well the flour and cold broth and add to the pot. Bring to a simmer and cook for an hour covered. Check on occasion, to be sure it is not sticking to pot. Vegetable spray a large glass casserole dish and roll out the pie crust to fit the top of the casserole dish. Remove the ingredients from the pot and put into the casserole dish. Cover the dish with the pie crust, put into pre heated 350 degree oven until crust is golden brown. Serve with fresh bread and enjoy.