CARNIVORE'S KITCHEN
Personal Elk Pot Pies
PHOTOS: Jaime Teigen
By Jaime Teigen
When it comes to dinner in the dead of winter, you want something hearty and wholesome that warms the soul. If you have an elk roast that needs to be used up, this recipe is a great way to free up some space in the freezer while also leaving your heart happy and your belly full.
PREP TIME: 30 minutes COOK TIME: 3 Hours SERVES: 6
2 lbs elk roast, patted dry and cut into 1-inch cubes
1 small yellow onion, roughly chopped
2 carrots, peeled and cut into ½-inch pieces
5 cremini mushrooms, thinly sliced
½ cup peas, frozen
1½ tbsp tomato paste
3 tbsp all-purpose flour
2 garlic cloves, minced
1 egg, beaten
2 puff pastry sheets (or 1 if using mini pie crusts)
1½ cups beef broth
1 beef bouillon cube
1 tbsp Worcestershire
1 tsp fresh thyme
2 tbsp vegetable oil
1 tsp salt
1 tsp pepper
Preheat your oven to 350 degrees.
Heat vegetable oil over medium-high heat in a large oven-safe pan that you can cover with a lid later on for the baking step (such as a Dutch oven). Season elk meat generously with salt and pepper, then add in batches to the oil and sear for about 5 minutes until it starts to brown. Transfer browned cubes to a plate.
Add the onion, carrots and mushrooms to the same pan and sauté for about 5 minutes until the vegetables are softened. Add the elk back in and scrape up all the brown bits from the bottom of the pan to add flavor to the mixture. Sprinkle the flour over the meat and vegetables then cook for 1 more minute. Add the tomato paste and garlic and cook for another minute.
Pour in the beef broth and add the beef bouillon cube, Worcestershire sauce and thyme, then stir everything together.
Bring the mixture to a simmer, cover and transfer to your preheated oven. Bake for 2 hours or until elk is fork-tender. Remove from the oven and stir in the peas.
Roll out the puff pastry sheets and cut into 6- to 8-inch rounds, making sure each round is at least ½ to 1 inch larger than the 4-inch ramekins. Another option is to use Pillsbury Mini Pie Crusts.
Add elk mixture and top each with pastry circle, pressing the edges to seal. Brush with beaten eggs and cut slits into the pastry.
Place pot pies into the oven and bake for 40 to 45 minutes or until golden brown. Let cool for 10 minutes before serving. Enjoy!
Wild game chef Jaime Teigen loves teaching people fresh, practical, and fun ways to make the most of their harvest in the kitchen and on the grill. For more recipes and cooking from Jaime, visit www.outdoorclass.com.
