Categories: Pies 
      Yield: 4 servings 
  
      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.