Buffalo Pot Pie – By Deb Myers

3 1/2 to 4 Lb buffalo roast, cut into bite size pieces
1 c. flour
1/2 c. canola oil
2 large onions, chopped
1 jalepeno pepper, seeded and diced
1 qt. canned tomatoes
3 c. sliced carrots
2 qts. beef stock
1 qt water
6 lg. russet potatoes – peeled and cubed
1 16 oz. package frozen corn
1 12 oz. can tomato paste
1 tsp. granulated garlic
1 tsp. tobasco sauce
2 tsp. liquid smoke
3 T. Worcestershire sauce
Salt and pepper to taste

Dredge buffalo pieces in flour and brown in canola oil over medium heat. Place browned buffalo in large 12 qt. stock pot. Place chopeed onions in oil and cook until transparent. Add to buffalo. Add jalapeno pepper, beef stock, and water. Bring to boil, lower heat and simmer approx. one and a half to two hours. Add tomatoes, carrots, potatoes, and tomato paste. Cook until potatoes and carrots are tender. Add remaining ingredients, simmer approx. 15 minutes. Pull from Heat and cool.

Pie Crust

2 2/3 c. flour
3/4 tsp. salt
1 c. butter
7 to 8 T. cold water

Sift together flour and salt. Cut butter into flour mixture using a pastry cutter until crumbly. Add enough water to make a stiff dough. Roll out one half of dough and line paking dish. Ladle stew into pastry lined baking dish. Rollout second half of dough and place on top. Crimp pie crust.

Bake pot pie in 375F oven for about an hour or until crust is golden brown.