Dakota Buffalo and Beer Pie

Dakota Buffalo and Beer Pie Recipe - A Taste of the USA

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 1 hour 35 minutes | Servings: 6

Introduction

Dakota Buffalo and Beer Pie is a hearty and flavorful dish that combines tender buffalo meat with savory vegetables and a rich beer-infused gravy, all baked in a flaky pastry crust. This recipe is perfect for a cozy dinner on a cold winter night or for impressing guests at a special gathering.

History

This recipe draws inspiration from traditional American frontier cooking, where buffalo meat was a staple protein source for many Native American tribes and early settlers. The addition of beer to the gravy adds depth of flavor and richness to the dish, making it a comforting and satisfying meal.

Ingredients

2 lb (907 g) of commercially raised buffalo meat, cut into 1 inch cubes
2 tsp of salt
0.5 tsp of freshly ground pepper
1 tsp of sage
0.33 cup of flour
0.25 cup of oil
1 large onion, chopped
1 carrot, chopped
1 stalk of celery, diced
1 large potato, cubed
2 cups of beef broth
0.25 cup of tomato purée
1 cup of beer
1 clove of garlic, crushed
1 bay leaf
3 sprigs of parsley
1 whole clove
0.5 tsp of thyme
pastry for a single crust 9 inch pie

How to prepare

Season the meat cubes with salt, pepper, and sage, and coat them in 0.25 cup of flour.
Heat oil in a large skillet and brown the meat on all sides.
Using a slotted spoon, transfer the meat to a heavy Dutch oven.
In the remaining oil in the skillet, sauté the onion, carrot, celery, and potato until lightly browned.
Using a slotted spoon, add the vegetables to the meat in the Dutch oven.
Sprinkle the remaining flour over the drippings in the skillet and cook, stirring, until lightly browned.
Stir in the broth, tomato purée, beer, garlic, bay leaf, parsley, clove, and thyme.
Pour the mixture over the meat and vegetables.
Bring to a boil, cover, and simmer until the meat is tender, about 1.5 hours.
Pour the mixture into a deep 9-inch pie dish and let it cool.
When the meat is cool, roll out the pastry and cover the dish.
Cut steam vents in the crust and bake in a preheated 425°F (218°C) oven for 30-35 minutes, until the pastry is browned.

Variations

Substitute beef or venison for the buffalo meat for a different flavor profile.
Add mushrooms or peas to the vegetable mixture for extra texture and flavor.
Use a different type of beer, such as a stout or ale, to change the flavor of the gravy.

Cooking Tips & Tricks

Be sure to brown the meat cubes before adding them to the Dutch oven, as this will help seal in the juices and create a flavorful crust on the meat.

- Use a good quality beer for the gravy, as the flavor will be prominent in the final dish.

- Make sure to let the pie cool slightly before adding the pastry crust, as this will prevent the crust from becoming soggy.

- Serve the pie with a side of mashed potatoes or a crisp green salad for a complete meal.

Serving Suggestions

Serve Dakota Buffalo and Beer Pie with a side of mashed potatoes or a green salad for a complete and satisfying meal.

Cooking Techniques

Browning the meat before braising it helps to develop flavor and create a rich, savory gravy.

- Simmering the meat and vegetables in the beer-infused broth allows the flavors to meld together and creates a tender and flavorful filling for the pie.

Ingredient Substitutions

If buffalo meat is not available, you can use beef or venison as a substitute.

- Use vegetable broth instead of beef broth for a vegetarian version of this dish.

Make Ahead Tips

You can prepare the filling for Dakota Buffalo and Beer Pie ahead of time and refrigerate it until you are ready to bake the pie. This makes it a great option for entertaining or meal prep.

Presentation Ideas

Serve Dakota Buffalo and Beer Pie in individual ramekins for a rustic and charming presentation. Garnish with fresh herbs or a sprinkle of paprika for a pop of color.

Pairing Recommendations

Pair Dakota Buffalo and Beer Pie with a robust red wine, such as a Cabernet Sauvignon or Malbec, to complement the rich flavors of the dish.

Storage and Reheating Instructions

Store any leftovers of Dakota Buffalo and Beer Pie in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (177°C) until warmed through.

Nutrition Information

Calories per serving

Each serving of Dakota Buffalo and Beer Pie contains approximately 400 calories.

Carbohydrates

Each serving of Dakota Buffalo and Beer Pie contains approximately 30 grams of carbohydrates.

Fats

Each serving of Dakota Buffalo and Beer Pie contains approximately 20 grams of fats.

Proteins

Each serving of Dakota Buffalo and Beer Pie contains approximately 35 grams of proteins.

Vitamins and minerals

This dish is rich in iron, zinc, vitamin A, and vitamin C, thanks to the combination of buffalo meat and vegetables.

Alergens

This recipe contains wheat (in the pastry crust) and may contain gluten. It does not contain any other common allergens.

Summary

Dakota Buffalo and Beer Pie is a well-balanced meal that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Dakota Buffalo and Beer Pie is a delicious and comforting dish that combines tender buffalo meat, savory vegetables, and a rich beer-infused gravy, all baked in a flaky pastry crust. This recipe is perfect for a cozy dinner or special occasion, and is sure to impress your family and friends. Enjoy!

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was a cool autumn day, and I was rummaging through an old cookbook that had been passed down to me from my own grandmother. As I turned the yellowed pages, a piece of paper fell out and fluttered to the floor. Curious, I bent down to pick it up and saw that it was a handwritten recipe for Dakota Buffalo and Beer Pie.

I had never heard of such a dish before, but something about it intrigued me. The recipe was simple yet exotic, calling for ingredients like lean buffalo meat, onions, garlic, and of course, a hearty dose of beer. It seemed like the perfect comfort food for a chilly evening, so I decided to give it a try.

I set out to gather the ingredients, starting with a trip to the local butcher to procure the buffalo meat. The butcher was intrigued by my request and told me that buffalo meat was leaner and more flavorful than beef. He even shared a few cooking tips with me, which I gratefully accepted.

Next, I made my way to the market to pick up the rest of the ingredients. As I wandered the aisles, I couldn't help but wonder where this recipe had come from. Had it been passed down through generations, like so many of the recipes in my collection? Or had it been discovered on a journey to the Dakota territory, where buffalo roamed free?

When I returned home, I set to work preparing the pie. The aroma of sautéed onions and garlic filled the air as I browned the buffalo meat in a skillet. I added a splash of beer and let it simmer, allowing the flavors to meld together.

As the pie baked in the oven, I couldn't help but feel a sense of anticipation. Would this dish live up to its intriguing name? Would it become a new favorite in my repertoire of recipes?

When the timer finally dinged, I pulled the Dakota Buffalo and Beer Pie out of the oven. The crust was golden and flaky, and the filling bubbled invitingly. I couldn't wait to dig in.

I served myself a generous slice and took my first bite. The flavors exploded in my mouth – savory and rich, with a hint of sweetness from the beer. The buffalo meat was tender and flavorful, and the onions and garlic added a depth of flavor that was truly satisfying.

I savored each bite, feeling grateful for the serendipitous discovery of this recipe. It was a reminder of the power of food to connect us to our past, to different cultures and traditions, and to each other.

As I finished my meal, I made a mental note to share this recipe with my own grandchildren someday. I hoped that they would find as much joy and comfort in making and eating this dish as I had.

And so, the story of how I learned to make Dakota Buffalo and Beer Pie became a cherished memory, one that I would hold onto for years to come. It was a reminder of the magic of cooking, of the joy of discovery, and of the importance of passing down recipes from one generation to the next.