2 lb Moose or beef; cut into 1

           -inch cubes
    1/4 c  Flour

      1 ts -salt

      3 tb Shortening or veggie oil

      1 c  Chopped onion or

    1/2 c  Dried onion flakes

      1 c  Carrots; sliced 1/4" thick

    1/4 ts Thyme

  1 1/2 c  Beef stock or

      4    Bouillon cubes in 1 1/2 cups

           -Water
      2 tb Worcestershire (opt)

    1/4 ts -Pepper

      1    Stick pie crust dough or

           ;mix your favorite dough
      1    Egg; beaten

  Shake pieces of meat in sack w/flour & salt. Add oil or shortening to Dutch
  oven & place on medium heat. Brown about half the meat at a time & remove
  to another dish. When all meat is browned return it to Dutch oven & combine
  it w/onions, Worcestershire, & pepper. Bring to a boil, cover & simmer for
  1-1/2 hrs. Pour mixture into a 9x9-" square baking pan & cover w/pie crust.

  Trim & flute edges & pierce crust in several places to allow steam to
  escape. Brush top w/beaten egg. Bake at 425F for 25 mins or until crust is
  golden brown. Pie will serve 4 adequately & maybe 1 more.
  Smokehouse Bear, More Alaskan Recipes and Stories, by Gordon R. Nelson,
  1982, Alaska Northwest Publishing Co., Anchorage AK  ISBN 0-88240-227-7]

  W/permission of author. Typed by Deidre Ganopole.