Buffalo Mincemeat Pie with Cilantro Yogurt Sauce

Do not let the length of this recipe deter you. Although there is a little work involved ahead of time, it is fairly easy and is a perfect make ahead dish that will fill your house with delicious aromatic aromas.

Ingredients

• 2 - teaspoons cumin
• 2 - teaspoons cardamom
• 2 - teaspoons ginger
• 2 - teaspoons black pepper
• 1 - teaspoon salt
• 1 - teaspoon cinnamon
• ½ - teaspoon allspice
• ½ - teaspoon cayenne
• ½ - teaspoon turmeric
• ½ - teaspoon cloves
• 1 - tablespoon olive oil
• 2 - pounds Wild Idea Buffalo Stew Meat, rinsed & patted dry
• or 2 pounds Premium Ground Buffalo
• 1 - onion, chopped
• 1 - tablespoon garlic, chopped
• 3 - tablespoon lemon juice
• ½ - cup raisins
• 2 - apples, peeled & chopped
• ½ - cup bourbon (Buffalo Trace)
• 1 - cup apple cider
• 1- tablespoon molasses
• 2 - cups unbleached flour
• 1 - cup whole-wheat flour
• 1 - teaspoon salt
• 2 - teaspoons sugar
• 1½ - sticks butter, cut into small pieces
• 3 - eggs, beaten
• 1- cup yogurt or whole milk
• 2 - cups fresh cilantro, chopped
• ¼ - cup fresh mint leaves
• 1 - jalapeno, seeded
• 2 - tablespoons garlic, chopped
• 1 - teaspoon cumin
• 1 - tablespoon lemon juice
• ½ - teaspoon salt
• ½ - cup cucumber, finely chopped

Directions

1. Mix all dry spices together and set aside.
2. Heat oil in heavy stockpot over medium high heat.
3. Add stew meat and stir, cook for 3 minutes.
4. Add onion and spices, stirring to incorporate. Cook for 5 minutes.
5. Add garlic, lemon juice, raisins and apples and stir to incorporate.
6. Add bourbon and then cider. Stir to incorporate and bring to a boil.
7. Reduce heat to medium low, cover and simmer for 30 minutes.
8. Remove cover and continue to cook until most (but not all) of the liquids are removed.
9. Place ingredients into food processor and pulse puree until meat is finely minced.
10. Cover & set aside.
11. Place dry ingredients in a mixer and incorporate.
12. Add butter pieces at a time.
13. Add eggs slowly.
14. Remove dough from mixer onto floured surface and lightly dust.
15. Divide dough into 2 parts and roll out slightly between floured parchment papers.
16. Line 8” deep pie pan with rolled pastry, dough should hangover the edge.
17. Fill with mincemeat, spreading around evenly.
18. Top with remaining pastry round, pinching top & bottom pastry together, pulling any excess off. Create pie edge with fingers or fork.
19. With remaining pastry roll out and cut into leave patterns and place on top of pie.
20. Cut 3 slits into top of pie pastry.
21. Bake pie in a 375* oven for 1 hour, crust should be golden brown. Or refrigerate and bake at a later time.
22. Place all ingredients except cucumbers into blender and puree. Fold in cucumbers if desired.
23. Keep refrigerated, but pull ½ hour before serving. This sauce is great on many things or as a dip. Keeps for 1 week in refrigerator.