Thursday, January 3, 2013

Midnight Pie

We had kind of a last minute New Years Eve party this year, and for me last minute meant a whole bunch of junkfood and short cuts. Not a bad thing, just not my usual stuff. The one thing that I made, mostly myself was a throwback to a dish that my family learned about in Sweden.
 It is traditionally made with ground reindeer meat. As you might imagine that is difficult to come by, especially since I failed to get a deer during hunting season. It is a very simple dish, especially if you cheat and buy a pie crust from the refrigerator case. I used  crust I had never tried before from The Immaculate Baking Company, I really liked it, Kerrie didn't think it was as flaky as the Pillsbury crusts.

In the end it is a very simple dish.

1 lb ground venison, reindeer, beef, pork or other ground meat.
1 medium onion chopped
1.5 cups cottage cheese
2-3 Tbsp good yellow mustard
salt and pepper to taste
Pie crust- top and bottom

heat up a large frying pan with olive oil, saute the onions for 3-4 minutes until soft and then add your ground meat to brown. Once the meat has browned, drain off any excess fat (if any) then add the cottage cheese and 2 Tbsp of mustard ( I made a mistake with my mustard it was a bit too horseradishy and overpowered things), salt and pepper to taste, add more mustard if needed.

Turn off the heat and get your pie crust ready, put the bottom crust down in a 9 inch pie pan and pour in the filling, then add your top crust. A lattice crust is traditional but does nothing for flavor, omit if you don't want to bother.
Bake at 350 for 15-20 minutes, all you need to worry about is the crust getting nice and brown since the filling is all cooked and should be hot unless you made the filling up ahead of time, which you can totally do.

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