This recipe is ideal for when your burger supply inevitably outlasts the prime cuts in the freezer each year. An average moose turns out about 200 pounds of ground meat. And that, is a lot of hamburgers. Make this filling with any herbs that are in season and any beer you fancy for a delicious and hearty pub-style supper.
1 recipe of double crust pie dough
2 strips smoked bacon, cubed
1 large carrot, sliced
1 medium onion, finely chopped
12 ounces cremini mushrooms, sliced
1 bunch scallions, finely chopped
4 cloves garlic, diced
1 1/2 pounds ground meat (bison, moose, caribou, elk, deer - or any combination)
1 tallboy can Guinness
3 tablespoons chopped fresh parsley
1 teaspoon dried oregano
1 teaspoon hot Hungarian paprika
Salt and pepper, to taste
3 tablespoons flour
1 egg, beaten
1. Adjust oven rack to middle position and preheat to 400 degrees. Roll out your pastry dough and place on a lined baking sheet and refrigerate until ready to use.
2. In a large skillet over medium high heat cook the bacon until crisp, add garlic and cook till golden, then add carrot, onion, mushrooms, and half the bunch of scallions and cook until just beginning to soften, about 7 minutes. Add meat, and cook until mostly brown (a bit of red colour left is alright) then add Guinness, parsley, oregano and paprika and bring to a simmer. Cook until the liquid is has reduced to the level of the meat, then whisk together flour with 1/4 cup of water until there are no lumps and whisk into the filling and return to a simmer. Season to taste with salt and pepper then cool completely.
2. Once filling has cooled pile it in the center of the pie crust, then brush edges with beaten egg. Cut slits in the edge of the pie dough and gently fold over the filling, brush each flap of pie dough with beaten egg before pressing the next flap onto it. Repeat until the filling is fully encircled fully by dough then brush entire pie with beaten egg.
3. Bake until pie crust is fully cooked and golden, about 35 minutes. Let sit 5 minutes before slicing and serving and garnish with remaining sliced scallions.