RCI-BR.006.0100.001
Dakota Buffalo and Beer Pie
Dakota Buffalo and Beer Pie from the Recidemia collection
Prep15 min
Cook35 min
Total50 min
Servings4
Difficultyadvanced
Ingredients
Method
1
Cut buffalo meat into 1-inch cubes and season with salt, pepper, and sage.
2
Dredge seasoned buffalo cubes in flour until lightly coated, shaking off excess.
3
Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
2 minutes
4
Working in batches to avoid crowding, brown the floured buffalo meat on all sides until deep golden, about 3-4 minutes per batch; set browned meat aside.
5
Add chopped onion, carrot, and diced celery to the pot and sauté until softened, about 5 minutes, scraping up any browned bits from the bottom.
5 minutes
6
Stir in tomato purée and crushed garlic, cooking for 1 minute until fragrant.
7
Deglaze the pot by pouring in beer and scraping the bottom to release all caramelized bits, then add beef broth.
8
Return browned buffalo meat to the pot and add bay leaf, parsley sprigs, whole clove, and thyme.
1 minutes
9
Bring to a gentle simmer, then reduce heat to low, cover partially, and cook for 45 minutes until buffalo is nearly tender.
45 minutes
10
Add cubed potato to the pot and continue simmering for another 20-25 minutes until potato is fork-tender and buffalo is completely cooked through.
25 minutes
11
Remove bay leaf, parsley sprigs, and clove from the filling, then transfer meat and vegetable mixture to a 9-inch pie dish and let cool slightly.
12
Preheat oven to 400°F, place pie pastry over the filling, crimp edges to seal, and cut small vents in the top; bake for 15-18 minutes until pastry is golden brown.
18 minutes