Buffalo Meat Pies ... On A Stick!
Ok, this was an adventure, but damn is it good.
First, I browned the ground buffalo with 1/2 a diced onion, 1/2 of the potato in small dice, Worcestershire, Rosemary, Marjoram, some powdered Japanese Chiles, the dark chile powder, Fresh Basil from my plant and lots of salt & pepper.
Cooked all that until well-browned, then added a tsp. of molasses (since I couldn't find a Stout, it'll make up the flavor and sweetness needed), and about 3/4 of a Bottle of Alaskan Amber...
Woooohaaa!
Let that simmer down until absorbed and reduced, then turned off to cool a bit...and GAWD it smells sooo good!
Meanwhile, I sautéed down the rest of the veggies in a pat of butter until the cabbage was wilted and the Mirepoix was just about tender.
NOW, I whipped up about a 1/4C. of beef broth, and the rest of the beer with 1/2 a tsp. of cornstarch, 1 tsp. flour, and S&P.
Mixed the meat and the veggies together, turned on medium, and added the broth. Kept stirring until it bubbled then let it go a minute longer....until it was all nice and congealed....
Next..the Filling, Baking, and Da Money!
