1 lb. moose round steak
2 T. olive oil
4 T. lard
1 large onion, chopped
1 carrot, chopped
8 fresh mushrooms, sliced
1 large potato, diced
1 chili pepper, chopped
1 clove garlic, chopped
1/8 tsp. ground clove
1/8 tsp. nutmeg
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. sage
1 T. chervil or parsley
Two-crust pie shell

Cut round steak into 3/4-inch cubes. Heat oil and lard in large skillet. Sauté onion for 3 to 4 minutes. Add carrot, mushrooms, potato and chili pepper, cooking for 5 or 6 minutes before adding meat. As meat cooks, add garlic, clove, nutmeg, salt, pepper, sage and chervil or parsley. Add 1/4 cup water as needed. When potatoes are tender, remove skillet from heat and allow meat mixture to cool. Prepare bottom pie crust, fill with meat mixture and cover with top crust. Sprinkle top with freshly ground pepper. Bake at 400˚F for 45 to 50 minutes. Serve hot.