Questions? Feedback? powered by Olark live chat software
Free shipping on Bundles or Orders over $250
September 14, 2019

7 comments

Tagged with:

Ground ›  



Print

Meat Pies - Oh My!

Pie for dinner... now you’re talking! These three recipes are great solutions for getting your family to the dinner table! They’re easy to make and can be whipped up ahead of time for pop-in-the-oven convenience.

Bison Meat Pies

Enchilada Pie (serves 8)
Layers of homemade green chili sauce, seasoned ground buffalo and cheese - what's not to love...  Great addition to tailgate parties too! 

Enchilada Pie

Ingredients:

1 - pound Wild Idea Ground Buffalo
1 - tablespoon olive oil
½ - pkg. Jill’s Mexican Seasonings (or other Mexican seasonings)
4 - green onions, chopped
8 - white corn tortillas, chopped
16 - ounces shredded Mexican Blend Cheese
3 - cups Chili Verde Sauce (*recipe below or pre-made sauce) 

Preparation:

  • In a sauté pan over medium high heat add oil and crumble in ground buffalo meat.
  • Add Mexican seasonings and green onions and stir in to incorporate. Break up the meat with a spatula as you stir and continue to brown the meat.
  • Remove meat from heat and cover.
  • Lightly oil into a deep-dish pie pan.
  • Pour ½ cup of the chili verde sauce into the pie pan.
  • Layer the pie-pan with a third of the tortillas, followed by half of the meat, then 6 ounces of the cheese and one cup of the chili verde sauce.
  • Repeat the above step and top with the last third of tortillas and last half cup of chili verde sauce.
  • Cover with foil and bake at 375° for 30 minutes.
  • Remove foil and top with remaining 4 ounces of cheese and continue to bake until cheese is melted.
  • Remove the enchilada pie from the oven and serve

Serve with additional chili verde sauce or pico de gallo. Note: If making ahead of time and refrigerating for baking later increase cooking time by 10 minutes. 

Chili Verde Sauce
Ingredients:

10 – Tomatillos, husk removed and washed
1 – cup water
4 – green chilies, roasted, peeled and seeded
½  – cup packed cilantro leaves
1 – teaspoon each: cumin, coriander, and salt
Juice of 2 limes (1/2 cup)

  • Place tomatillos and water in saucepan and bring to a boil. Boil for 5 minutes, until Tomatillos are tender.
  • Place tomatillos and water in blender with all other ingredients.
  • Blend until well incorporated.
  • Return to saucepan and let simmer until desired thickness is achieved.

 

Pasta Pie (serves 8)
Made with garden fresh ingredients this recipe believe it or not is light and so good. Serve it up with a delicious salad for a simple, fab, flavorful meal!

Pasta Pie

Ingredients:

1 - pound Wild Idea Ground Buffalo
1 - tablespoon olive oil
1 - 1 oz. pkg. Jill’s Italian Seasoning (or other Italian seasoning)
8 - ounces pasta, linguini, spaghetti or other, cooked el dente
½ - cup pesto (*recipe below or pre-made pesto)
2 - cups packed, chopped, fresh spinach
1 - cup chopped tomatoes, seeded
8 - ounces shredded mozzarella cheese
4 - ounces shredded parmesan cheese
2 - eggs, beaten
¼ - cup cream

Preparation:

  • In a sauté pan over medium high heat add the oil and crumble in the ground buffalo meat.
  • Add the Italian seasonings and stir in to incorporate. Break up the meat with a spatula as you stir and continue to brown the meat.
  • Remove meat from heat and cover.
  • Lightly oil into a deep-dish pie pan.
  • In a large bowl toss the pasta with the pesto.
  • Add the meat, spinach, tomatoes, the mozzarella cheese and half of the parmesan cheese, tossing to incorporate.
  • Whisk the eggs with the cream and toss into the pasta mixture.
  • Press the ingredients into a deep-dish pie pan and cover with foil.
  • Bake at 375° for 30 minutes.
  • Uncover the pie and cover with remaining Parmesan cheese and continue to cook until cheese is melted.
  • Remove form the oven and allow to rest for 5 minutes before serving.

Drizzle with a little more pesto and garnish with fresh tomatoes. Note: If making ahead of time and refrigerating for baking later increase cooking time by 10 minutes.


Basil Pesto
Ingredients:

2 - cups fresh basil leaves, packed
2 - cups shredded Parmesan cheese
3 - garlic cloves, chopped
1 - teaspoon salt
1 - teaspoon pepper (I like a little more)
1 - tablespoon lemon juice (I like a little more)
1 - cup olive oil

Preparation: Place all ingredients in blender and puree until smooth. Refrigerate.

 

Potato Pie - Buffalo Wing Style "doesn't taste like chicken" (serves 8)
Ground Buffalo sautéed with carrots, celery and onion and seasoned with "buffalo wing sauce" and then baked into a pie with golden potatoes and cheese. Yup - it's pretty tasty. 

Potato Pie

Ingredients:

1 - pound Ground Buffalo
1 - tablespoon olive oil
3 - tablespoons Jill’s Chili Seasoning (or other chili seasoning)
2 - cups celery, chopped
1 - cup carrots, chopped
4 - green onions, chopped
1 - cup wing sauce
8 - potatoes, pre-cooked and chopped
8 - ounces Mexican blend cheese
4 - ounces blue cheese, crumbled
2 - eggs, beaten
¼ - cup cream

Preparation:

  • In a sauté pan over medium high heat add the oil and crumble in the ground buffalo meat.
  • Add the chili seasonings and stir in to incorporate, breaking up the meat with a spatula as you stir.
  • Add the carrots celery and green onions and continue to cook until meat is browned and vegetables are slightly tender.
  • Remove meat/vegetable mix from heat and allow the meat mixture to cool a bit, about 10 minutes.
  • Lightly oil into a deep-dish pie pan.
  • In a bowl mix the meat, potatoes and cheeses together.
  • Whisk the eggs with the cream and fold into the mixture.
  • Press the mixture into a deep dish pie-pan and cover with foil.
  • Bake at 375° for 30 minutes. Remove the foil and palace under broiler until top is browned and crusty.
  • Remove from heat and serve.

Serve with wing sauce and additional blue cheese crumbles or dressing. Note: If making ahead of time and refrigerating for baking later increase cooking time by 10 minutes.

 

 


Comments

Deborah

September 14, 2019

These sound delicious, and helpful for someone who has just whipped up batches of Mexican salsa. Thank you for the inspiration, Jill.

Linda L. Whittington

September 14, 2019

These are great recipes for casual entertaining. Can’t decide which one to try first.

Sandy

September 14, 2019

Mmmm…Mmmm…Good! I think I’ll start at the top of the list and cook my way down…they all sound yummy! 🍴

Leslie

September 16, 2019

Is it just me, or does the set-aside buffalo never make it into the pasta pie? :)

Melissa

September 16, 2019

It’s Great to be a neighbor!

I had the pleasure of animal-sitting this weekend on the ranch and Jill was gracious enough to drop off some of these delicious pies! While they are all delicious (naturally), I would say the Potato Pie with the wing sauce and blue cheese was the front runner. If you love those flavors you can’t go wrong! SOOOOOO GOOD!!!

jill

September 16, 2019

Thanks Leslie, amended. Add the meat, spinach, tomatoes, the mozzarella cheese and half of the parmesan cheese, tossing to incorporate.

Diane

September 18, 2019

I made the Pasta Pie tonight using Bison Ground Round and it was wonderful! I look forward to trying the other pies.

Leave a comment

Comments will be approved before showing up.