English Steak & Bison Kidney Pie


2 small bison kidneys

3/4 lb round steak

1 cup flour

salt and pepper

1 cup chopped onion

hot water

1 bay leaf

1 tablespoon dried parsley flakes

1/4 cup celery, diced or 1/4 cup celery top

1/2 cup fresh mushrooms, coarsely chopped

1/2 cup carrot, diced

2 tablespoons flour

1 teaspoon flour

1/2 cup cold water

1 pie crust


Remove skin and coarse parts from kidneys if not already done. Wash in salted water.  Mix 1 cup flour with salt and pepper to taste in a plastic bag.  Cut kidneys into one-inch squares and place in bag with flour.  Seal well and shake to dredge.  Remove kidney and pound remaining seasoned flour into 3/4 lb. of round steak.  Cut the round steak into one-inch pieces.  Heat oil in heavy skillet and brown beef cubes on all sides.   Add onion and kidneys, cooking slowly until brown. Cover meat with hot water, add bay leaf, parsley and celery or celery tops.  Cover tightly and simmer for 1 hour. Remove meat to deep baking dish.  Add mushrooms and carrots.  Mix 2 tablespoons + 1 teaspoons flour with 1/2 cup cold water and add to skillet to thicken juices.  Pour over the meat and vegetables and top with pastry crust.  Bake in preheated 350F for 1 hour. Cover when pastry is golden to prevent over-browning.

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