1 1/2 lb. boneless venison chuck or round steak (about 1/2 inch thick), cut into 2 inch strips
3 Tbsp. cooking oil
2 medium onions, thinly sliced
2 medium potatoes, peeled and cut into bite sized chunks
1 medium carrot, thinly sliced
1 cup beer
1/2 cup beef broth
2 Tbsp. tomato paste
1 bay leaf
1/2 tsp. dried thyme, crushed
1 Pie-Crust Pastry
1 Tbsp. all-purpose flour
1/4 cup beer
Milk
In a shallow dish, combine the 3 Tbsp. flour, salt, and pepper. Coat meat with flour mixture. In a dutch oven brown meat, one third at a time in 1 tablespoon hot oil. Remove meat from pan. Cook onion in drippings till tender. Drain off fat. Return meat to the pan. Add potatoes, carrot, the 1 cup beer, broth, tomato paste, bay leaf, and thyme. Bring mixture to boiling; reduce heat. Cover and simmer about 1 hour or till meat is tender. Discard bay leaf. Meanwhile, prepare the
Single-Crust Pastry; set aside. Stir together the 1/4 cup beer and 1 tablespoon flour. Add to the meat mixture. Cook and stir till thickened and bubbly. Turn mixture into a 1 1/2 quart casserole. Place pastry round atop of casserole. Turn pastry under; flute pastry, pressing to edges of casserole. Cut several slits in the pastry top to allow steam to escape. Brush pastry top with milk. Place casserole on a baking sheet. Bake in a 450░ oven for 15 to 20 minutes or till brown. Makes 6 servings.
