Dothraki Wedding: The thrilling conclusion!

I have been horribly neglectful, but I hope this recipe  is worth it!  It's another variant on the Dothraki blood pie.  This one is more of a pie...though it feels somewhat too "western" for a Dothraki dish.

You will need:

2 lbs cubed "horse" (I used lamb)
flour
salt to taste
pepper to taste

1 tbs cardamon

1 tbs cumin

6 cloves of garlic crushed
olive oil
2lbs fresh mushrooms, sliced
1 large sweet onion
1/2 cup blood (I harvested mine from all the lamb I've used so far)
hot water

2 pie crusts.

First, to make the pie crusts you will need:

2 1/2 cups all-purpose flour, plus extra for rolling

1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes

1 teaspoon salt

1 teaspoon sugar

1 teaspoon pepper

6 to 8 Tbsp ice water

Mix all the dry ingredients. Then cut in the butter with a pastry cutter.  Add water slowly until the dough forms into a coarse, moldable dough.  If it's too crumbly add more water.

Once your dough is "right" form it into 2 balls. Take each ball and flatten, fold, and reflatten with your hands to make "layers" for a flaky crust.  Do this about 6 times, then take the flattened disk and put in a cool place. (you should have 2 disks)

Now for the meat!

Coat the steak in flour, spices, salt and pepper.  Sear the meat in about 1/2 cup of olive oil.  You only want to brown it, not cook it. Remove from pan and place on a plate.

Leave the oil and drippings in the pan, and sauté the onions and mushrooms.  Wisk 3tbl of flour in 12 oz of hot water, until all lumps are dissolved.  Pour slowly into the pan with the onions and mushrooms, stirring constantly.  Add the blood.  Let the mixture come to a  boil.  Continue stirring.  Once the sauce thickens, reduce the heat to a simmer and add the meat. Simmer over very low heat for about 30 minutes.  

While it simmers, roll out your two pie crusts.  Line a pie tin with one.

Pour meat into the pie pan, cover with the top pie crust and seal well.  Cut holes in top crust to vent.  Back at 350degrees 30-40 minutes until the pie crust is fully cooked.

My camera is giving me un-rotatable photos again.  Fail!

Mmmmmmmmm!!!!!!!!