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January 23, 2018

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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 a head dish that will fill your house with delicious aromatic aromas.

Mincemeat Pie

Mincemeat Ingredients: (Serves 8 to 12 entrée or 46 Petite Hors d’oeuvre Pies) 
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 lbs. Ground Buffalo or Ground Round 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

Preparation:

  • Mix all dry spices together and set aside.
  • Heat oil in heavy stockpot over medium high heat.
  • Add stew meat and stir, cook for 3 minutes.
  • Add onion and spices, stirring to incorporate. Cook for 5 minutes.
  • Add garlic, lemon juice, raisins and apples and stir to incorporate.
  • Add bourbon and then cider. Stir to incorporate and bring to a boil.
  • Reduce heat to medium low, cover and simmer for 30 minutes.
  • Remove cover and continue to cook until most (but not all) of the liquids are removed.
  • Place ingredients into food processor and pulse puree until meat is finely minced.
  • Cover & set aside.

Pie Crust
Makes, 1 double pie crust. This is a heartier crust that stands up nicely to the heavier weight of the mincemeat.

Ingredients:
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

Preparation:

  • Place dry ingredients in a mixer and incorporate.
  • Add butter pieces at a time.
  • Add eggs slowly.
  • Remove dough from mixer onto floured surface and lightly dust.
  • Divide dough into 2 parts and roll out slightly between floured parchment papers.
  • Line 8” deep pie pan with rolled pastry, dough should hangover the edge.
  • Fill with mincemeat, spreading around evenly.
  • Top with remaining pastry round, pinching top & bottom pastry together, pulling any excess off. Create pie edge with fingers or fork.
  • With remaining pastry roll out and cut into leave patterns and place on top of pie.
  • Cut 3 slits into top of pie pastry.
  • Bake pie in a 375* oven for 1 hour, crust should be golden brown. Or refrigerate and bake at a later time.

Serve pie with Cilantro Yogurt Sauce. Super Delicious!

Cilantro Yogurt Sauce (Makes 1 ½ cups.)

Ingredients:
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

Preparation:
Place all ingredients except cucumbers into blender and puree. Fold in cucumbers if desired. 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.

 


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