Elk Pie 3.14

There’s nothing quite like the waiting, especially in the early fall. My instinctual nature seems to be highlighted during the months leading up to opening day.


The freezer isn’t nearly as full as it was in January. Fortunately, I’ve got a few friends who understand the waiting woes, and are always happy to share, whether it be stories, workload, or something to cook. Because a friend of a friend shared their harvest, I can share it too.


Pairs well with Josh Cellars Cabernet Lodi Reserve

” to more than 2.6 million active duty service members, veterans, first responders and their families. Josh Cellars has partnered with Operation on Gratitude for the second edition of Cabernet Lodi Reserve.

Operation Gratitude is a non-profit organization, which has provided tangible ways for millions of Americans to say “Thank you for your service



Serving Size:

2 9” Pies


Time to make:

1 hour 30 minutes


Special Equipment:

Oven


Also works with:

Venison, Squirrel, Rabbit, Duck


Ingredients:


1 lb Elk Round Steaks

4 9” Pie Crusts (deep dish)


2 Eggs

1 for washin’

1 for toppin’

2 tbsp water


4 9” Pie Crusts (deep dish)

1 Tbsp Himalayan Salt

Sesame Oil

Fresh Thyme

Fresh Sage

Cracked Pepper

1 - 2 tsp Kinder’s Rub (Seafood Blend)

1 red onion, chopped

2 sweet potatoes, peeled and diced

1⁄2 lb. new potatoes, diced

1 C sliced Portobello mushroom

1 1⁄2 c cooked wild rice

1⁄4 c flour

1⁄4 c unsalted butter

1 shallot

1 C Cabernet

1-2 C Beef stock


How to make it:


For egg wash

whisk 1 egg and 2 tbsp water


1. Prepare venison. Rinse, pat dry, sprinkle with salt.

2. Place in the refrigerator for at least 45 minutes.

3. Preheat oven to 375 degrees

4. Rinse Venison, Pat Dry, lightly season with salt and pepper, fresh thyme

5. Roast potatoes in oven for 25 minutes, set aside.

6. Caramelize onions and shallot, set aside

7. In the same skillet you used for onions - Sear elk. Just long enough to brown each side. Set aside.

8. Use the same skillet to reduce cabernet. Let simmer on med -high heat for 3-4 minutes.

9. reduce heat to med-low, add already cooked dark roux, whisk until there are no lumps.

10. Add stock 1⁄2 C at a me un l it reaches a gravy consistency, or consistency you desire.

11. Cut elk into med-large chunks

12. Toss all ingredients together and pour into a deep dish pie crust.

13. Top your Pot pie with pie dough. and brush with egg wash.

14. Gently score the top layer of dough, leaving 4-5 narrow slits in the center.

15. Bake for 40 minutes, or un l golden brown on top at 350 degrees


Topping:

Poached Egg on top

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