Sukiyaki Elk
This Sukiyaki Elk Dish is the perfect dish to make when you are in a hurry or if you need a quick dinner to serve to surprise visitors. This dish is simple and you can use any vegetables that you happen to have on hand.
Ingredients
1 tablespoon, 15 ml, peanut oil
1 pound, 500 g, Elk round steak, sliced diagonally into 3 inch, 7.5 cm, pieces
1/2 cup, 118 ml, Elk stock
2 teaspoons, 10 ml, soy sauce
1 tablespoon, 15 ml, butter
3/4 cup, 177 ml, onion, diced
3/4 cup, 177 ml, celery, diced
1/4 pound, 113 g, mushrooms, chopped
1/4 pound, 113 g, fresh spinach, rinsed
Directions
Heat oil in a wok or large heavy skillet over medium to high heat. Add Elk, and cook until evenly brown. Stir in Elk stock, soy sauce and butter. Push meat to the side, and toss in onion, celery and mushrooms. Cook, stirring, for about 4 minutes. Add spinach, and cook for 2 more minutes.
Irish Roast Elk with Dark Beer Au Jus
This Irish Roast Elk with Dark Beer Au Jus takes a bit of planning ahead but the results are well worth the extra thought. This recipe uses a chuck roast so not only is it delicious but it is an excellent way to use one of the more inexpensive cuts of Elk. This recipe has beer in it, how could it be anything but delicious.
Ingredients
2 pounds, 1 Kg, boneless Elk chuck roast
1- 12 fluid ounce, 354 ml, can or bottle Irish stout beer
1 tablespoon, 15 ml, olive oil
1/2 teaspoon, 1 g, dried rosemary
1/2 teaspoon, 1 g, ground thyme
1/2 teaspoon, 1 g, steak seasoning
1/2 teaspoon, 1 g, ground black pepper
4 cloves garlic, minced
1 pound, 500 g, small round red potatoes
salt and ground black pepper to taste
Directions
Place the Elk in a roasting pan and pour the beer over the meat. Cover the pan with plastic wrap, and marinate in the refrigerator overnight, turning once.
Preheat an oven to 250F, 120C degrees.
Remove the roast from the stout and pat dry. Heat the olive oil in a large frying pan over medium to high heat. Brown the roast on all sides. Set the browned roast on plate.
Crush the rosemary, thyme, steak seasoning, and pepper in a mortar and pestle. Add the minced garlic and stir to make a paste. Spread the paste over the outside of the roast.
Place the roast back into the roasting pan with the stout and cover loosely with foil. Bake in the preheated oven for 2 hours. Add the potatoes to the roasting pan and leave off the foil to let the roast get a crispy coating.
Bake to your desired degree of doneness, or an internal temperature of 145 degrees F, 65 degrees C, for medium, about another hour. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 20 minutes before slicing.
Pour the pan juices into a pot and bring to a boil over medium heat. Simmer until the juices have reduced and thickened, about 10 minutes. Season to taste with salt and pepper. Strain the juices and serve with the Elk and roasted potatoes.
Slow Cooked Corned Elk for Sandwiches
This Cooked Corned Elk for Sandwiches is another Elk and Beer recipe. This recipe is a great way to cook fresh meat to use on sandwiches to take to work or to school. Whenever you cook with Beer or Wine you end up with the flavor of the brew but the alcohol all evaporates.
Ingredients
2- 3 pounds, 1.36 Kg corned Elk briskets with spice packets
2- 12 fluid ounce, 354 ml, bottles of beer
2 bay leaves
1/4 cup, 59 g, peppercorns
1 bulb garlic cloves, separated and peeled
Directions
Place the corned Elk briskets into a large pot. Sprinkle in one of the spice packets, and discard the other one or save for other uses. Pour in the beer, and fill the pot with enough water to cover the briskets by 1 inch, 2.5 cm. Add the bay leaves, peppercorns and garlic cloves.
Cover, and bring to a boil.
Once the liquid comes to a boil, reduce the heat to medium low, and simmer for 4 to 5 hours, checking hourly, and adding more water if necessary to keep the meat covered.
Carefully remove the meat from the pot, as it will be extremely tender. Set on a cutting board, and allow it to rest until it firms up a bit, about 10 minutes. Slice or shred to serve. You can discard the cooking liquid, but it can be used to cook cabbage and other vegetables if desired.
Sun Dried Tomato and Pine Nut Stuffed Elk Tenderloin
This recipe for Sun Dried Tomato and Pine Nut Stuffed Elk Tenderloin, combines the best Cut of Elk and adds some of the most flavourful comdiments that you can cook with. The Pine nuts and tomatoes give this recipe a South Western flavor that will be a big hit with your family or at your next dinner party.
Ingredients
6 tablespoons, 89 ml, olive oil, divided
1/2 cup, 118 ml, pine nuts
1/2 cup, 118 ml, chopped shallots
2 cloves garlic, minced
2/3 cup, 157 ml, chopped oil-packed sun-dried tomatoes
1 cup, 236 ml, bread crumbs
1/4 cup, 59 ml, chopped fresh parsley
salt and pepper to taste
1 3 pounds, 1.36 Kg Elk tenderloin
Directions
Preheat oven to 425F, 220C degrees.
Heat 3 tablespoons, 29 ml, of olive oil in a skillet over a medium heat. Stir in pine nuts, and cook until golden brown. Remove with a slotted spoon, and drain on paper towels. Place shallots in the skillet. Cook and stir until tender, about 5 minutes. Mix in garlic and sun dried tomatoes, and cook 2 minutes. Remove skillet from heat, mix in pine nuts, bread crumbs, and parsley. Season with salt and pepper, and set aside to cool.
Slice the tenderloin lengthwise across the top about 2/3 of the way through the meat to create a pocket. Spread stuffing into the pocket. Wrap the tenderloin with kitchen twine, or turkey skewers to secure the stuffing, and transfer to a roasting pan. Rub the remaining olive oil over the surface of the meat. Season with salt and pepper.
Roast in the preheated oven for 15 minutes. Lower oven temperature to 350F, 175C degrees, and continue cooking tenderloin 20 minutes, or to a minimum internal temperature of 145F, 63C degrees. Remove from oven and let the meat rest for 15 minutes before serving.
Slow Cooker Corned Elk Style Brisket
This Slow Cooker Corned Elk Style Brisket recipe is a main course for a family dinner or for entertaining a crowd. It would also be a great entre for a potluck at the office or a family reunion.
This recipe takes a bit of preparation time but the results are amazing and are sure to be a hit with anyone you serve it to.
Ingredients
1- 4 pound, 2 Kg, Elk brisket
1 small onion, minced
3 cloves garlic, minced
1/2 cup, 118 ml, Dijon mustard
2 tablespoons, 29 ml, apple cider vinegar
3 bay leaves, crumbled
8 whole black peppercorns, crushed
1 tablespoon, 15 ml, pickling salt
1 teaspoon, 5 ml, chopped fresh parsley
1 teaspoon, 5 ml, celery seed
1 cup, 236 ml, water
4 carrots, peeled and cut into 1 inch, 2.5 cm, chunks
1/2 small head cabbage, sliced into strips
Directions
Stir together the onion, garlic, mustard, vinegar, bay leaves, peppercorns, salt, parsley, and celery seed in a bowl. Cover, and refrigerate for 24 hours.
Rub the brisket with the Marinade mixture, wrap tightly, and refrigerate overnight.
To cook the brisket, place it into a slow cooker along with the water. Cover, and cook on low for 5 hours. Add the carrots, and cabbage, and continue cooking until the brisket is tender, about 3 hours more.
Easy Thai Elk Salad
Ingredients
1 cup, 236 ml, white rice
2 1/2 cups, 116 ml, water
2 tablespoons, 29 ml, vegetable oil
1 pound, 500 g, of Elk slices
garlic powder to taste
1 head lettuce, rinsed, dried and torn
3 large cucumbers, seeded and chopped
1 large onion, finely diced
2 tomatoes, diced
1 bell pepper, diced
1 cup, 236 ml, chopped fresh cilantro
1 cup, 236 ml, freshly squeezed lime juice
1/2 cup, 118 ml, fish sauce
1 tablespoon, 15 ml, sugar
1 tablespoon, 15 ml, crushed red pepper flakes
Directions
Rinse rice in a fine mesh strainer under cold running water until no longer cloudy. Transfer to a medium saucepan and cover with 2 1/2 cups, 591 ml, water. Bring to a boil, cover, and reduce heat to low. Simmer for 15 minutes, remove from heat and let stand for at least 10 minutes, or until all liquid has evaporated.
Preheat oven to 250F, 120C degrees.
Season Elk slices with salt and garlic powder. Heat 2 tablespoons, 29 ml, vegetable oil in a skillet over medium to high heat. Cook Elk until all of the slices are cooked through or well done. Transfer to preheated oven to keep warm. Place lettuce, cucumbers, onions, tomatoes, bell peppers, and cilantro together in a large mixing or serving bowl. Toss to combine. In another bowl, stir together the lime juice, fish sauce, sugar, and crushed red pepper until well blended and sugar is dissolved.
Remove Elk slices from oven, and drizzle with dressing. Divide salad and rice among serving plates, and top each with Elk slices. Dressing may also be served at the table and each salad dressed individually.
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El Dorado Elk Casserole
Ingredients
1 pound, 500 g, ground Elk
1 tablespoon, 15 ml, instant minced onion
1/2 teaspoon, 1 g, garlic salt
2- 8 ounce, 557 ml, cans tomato sauce
1 cup, 236 ml, chopped black olives
1 cup, 236 ml, sour cream
1 cup, 236 ml, ricotta cheese
3- 4 ounce, 113 ml, cans diced green chili peppers
6 ounces, 298 ml, corn tortilla chips
1- 8 ounce, 557 ml, package shredded Monterey Jack cheese
Directions
Preheat oven to 350F, 175C degrees. Lightly butter a 2 1/2 quart, 3l, casserole dish.
In a large skillet, brown the ground Elk and drain. Stir in instant minced onion, garlic salt, tomato sauce and olives.
In a mixing bowl, combine sour cream, ricotta cheese and green chilies. Save a few chips to use as garnish and crush the remainder. Put half of the crushed chips in the prepared casserole dish and cover with half of the meat mixture. Cover the meat mixture with half of the sour cream mixture, then add half of the Monterey Jack cheese. Repeat layers.
Bake uncovered for 30 to 35 minutes. Garnish with saved whole tortilla chips.
Smothered Elk Short Ribs
Ingredients
4 pounds, 2 Kg, Elk short ribs
1/2 cup, 118 ml, olive oil
salt and pepper to taste
1 cup, 236 ml, all purpose flour
2 cups, 302 g, chopped onions
1 cup, 236 ml, chopped celery
1 cup, 236 ml, chopped carrots
2 tablespoons, 29 ml, minced garlic
3 bay leaves
1 tablespoon, 15 ml, dried thyme
1 cup, 236 ml, red wine
8 cups, 1.89 l, Elk stock
1/4 cup, 59 ml, chopped fresh parsley
Directions
Heat the oil in a large pot over medium high heat. Season the ribs with salt and pepper to taste and dredge them in flour. Fry the ribs in the oil in small batches, adding oil as needed, to sear the meat. This should take 2 to 3 minutes per batch. Set ribs aside.
In the same pot, add the onions and saute for 2 minutes. Add the celery and carrots and saute for 1 more minute. Season with salt and pepper to taste, and then stir in the garlic, bay leaves and thyme and cook for 1 more minute.
Deglaze the pot with the red wine, scraping up all the bits on the bottom. Add the stock, bring to a boil, reduce heat to low and simmer. Add the ribs and continue to simmer for 2 hours, until the sauce thickens. Stir in the parsley and serve.
Hearty Elk Vegetable Stew
Ingredients
1 1/2 pounds, .75 Kg, lean chuck roast, cut into 1 inch, 2.5 cm, cubes
1- 28 ounce, 1.24 l, can crushed tomatoes, un-drained
3 tablespoons, 29 g, quick-cooking tapioca
2 tablespoons, 29 g, dried basil
1 tablespoon, 15 ml, sugar
1/2 teaspoon, 1 g, salt
1/8 teaspoon, .4 g, pepper
1 1/2 pounds, .75 Kg, red potatoes, cut into 1 inch, 2.5 cm, cubes
3 medium carrots, cut into 1 inch, 2.5 cm, slices
1 medium onion, chopped
1/2 cup, 118 ml, chopped celery
2 teaspoons, 10 ml, canola oil
Directions
In a bowl, combine the tomatoes, tapioca, basil, sugar, salt and pepper; let stand for 15 minutes. Place the potatoes, carrots, onion and celery in a 5 qt, 5 l. slow cooker.
In a large nonstick skillet, brown meat in oil over medium heat. Drain and transfer meat to slow cooker. Pour tomato mixture over the top. Cover and cook on high for 5 to 6 hours or until meat and vegetables are tender.
Ground Elk Quiche
Ingredients
1/2 pound, 500 g, ground Elk
1/2 cup, 118 ml, chopped onion
1/2 teaspoon, 1 g, salt
1/2 teaspoon, 1 g, dried oregano
1/2 teaspoon, 1 g, garlic powder
1/4 teaspoon, .7 g, pepper
3 eggs
1/2 cup, 118 ml, milk
1/2 cup, 118 ml, mayonnaise
1 cup, 236 ml, shredded Cheddar cheese
1 cup, 236 ml, shredded Swiss cheese
1- 9 inch, 23 cm, unbaked pastry shell
Directions
In a skillet, cook ground Elk and onion until Elk is browned and onion is tender; drain. Stir in salt, oregano, garlic powder and pepper. In a bowl, beat eggs, milk and mayonnaise, stir into meat mixture. Fold in cheeses. Pour into pastry shell. Bake, uncovered, at 350F, 175C degrees, or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting.
Sweet-Sour Elk
Ingredients
2 pounds, 1 Kg, boneless round or chuck steak, cut into 1 inch, 2.5 cm, cubes
2 tablespoons, 29 ml, vegetable oil
2- 8 ounce, 557 ml, cans tomato sauce
2 cups, 302 g, sliced carrots
2 cups, 302 g, pearl onions
1 large green pepper, cut into 1 inch, 2.5 cm, pieces
1/2 cup, 118 ml, molasses
1/3 cup, 80 ml, vinegar
1/4 cup, 59 ml, sugar
2 teaspoons, 10 ml, chili powder
2 teaspoons, 10 ml, paprika
1 teaspoon, 5 g, salt
Shell macaroni and snipped chives
Directions
In a skillet, brown steak in oil; transfer to a slow cooker.
Add the next 10 Ingredients; stir well.
Cover and cook on low for 7 to 8 hours or until meat is tender. Thicken if desired. Serve over macaroni and garnish with chives if desired.
Hobo Elk and Vegetable Soup
Ingredients
1 pound, 500 g, lean ground Elk
1- 32 fluid ounce, 1.59 ml, container Elk broth, or more if needed
3 carrots, cut into bite size pieces
1 large stalk celery, cut into bite size pieces
1 1/2 tablespoons, 29 ml, chopped fresh parsley
1/2 teaspoon, 1 g, celery seed
2 bay leaves
1 onion, chopped
1 clove garlic, minced, or to taste
1- 14.5 ounce, 700 ml, can stewed tomatoes
2 potatoes, peeled and cut into bite size pieces
1- 15 ounce, 758 ml, can whole kernel corn, drained
1- 15 ounce, 758 ml, can green beans, drained
1- 15 ounce, 758 ml, can peas, drained
Directions
Stir the Elk broth, carrots, celery, parsley, celery seed, and bay leaves into a slow cooker set on High, cover, and cook until the vegetables are tender, about 2 hours.
Place the ground Elk, onion, and garlic into a skillet over medium heat. Cook, stirring frequently to break the Elk into small pieces, until the onion is translucent and the Elk is browned and no longer shows pink areas, 10 to 15 minutes. Drain off fat, and stir the stewed tomatoes into the Elk mixture. Bring to a boil over medium heat, and cook, stirring frequently, until the tomatoes are broken up into small pieces.
Stir the potatoes, corn, green beans, and peas into the soup in the slow cooker, and add the Elk mixture. Stir everything together, cover, and set the slow cooker on High. Cook for 4 hours.
Smothered Elk Liver
Ingredients
1 pound, 500 g, Elk liver
3 tablespoons, 29 g, vegetable oil
1 large onion, sliced
1/2 cup, 118 g, all-purpose flour
1 teaspoon, 5 g, salt, or to taste
1/4 teaspoon, .7 g, ground black pepper, or to taste
1- 8 ounce, 557 ml, can tomato sauce
1/4 cup, 59 ml, water
1/2 teaspoon, 1 g, dried oregano
Directions
Heat vegetable oil in a large skillet over medium heat. Saute onions until soft, but not browned. Remove from pan using a slotted spoon, and set aside. Slice the liver into serving size pieces, and remove any membrane.
In a shallow dish, mix together the flour, salt and pepper. Dredge the liver in the flour mixture, and place into the hot skillet. Brown the liver quickly on each side. Place saved onions on top of liver pieces. Pour the tomato sauce and water over everything in the pan, lifting the liver pieces to let the tomato sauce coat the bottom of the pan.
Sprinkle the oregano over everything, and simmer over low heat for 8 to 10 minutes, stirring occasionally. Adjust salt and pepper to taste. Be careful not to overcook, or liver will be tough. I serve this with mashed potatoes and green beans.
Curried Elk with Winter Vegetables
Ingredients
1/2 pound, 500 g, Elk for stew, such as Elk chuck roast, cut into 1 inch, 2.5 cm, chunks
3 tablespoons, 29 g, olive oil
2- 3 inch, 7.6 cm, pieces fresh ginger root, peeled and diced
3 cloves garlic, minced
2 onions, peeled and diced
2 celery ribs, chopped
2 tablespoons, 29 ml, curry powder, or to taste
2 teaspoons, 10 ml, coriander powder
1 teaspoon, 5 ml, Asian five-spice powder
1 teaspoon, 5 g, ground turmeric
2 carrots, peeled and sliced
2 parsnips, peeled and sliced
2 potatoes, peeled and cubed
1 zucchini, sliced
2 apples, peeled, cored and chopped
1 cup, 236 ml, raisins
1 cup, 236 ml, cashews
1/2 cup, 118 ml, water
Directions
Preheat oven to 350F, 175C degrees. Line a roasting pan with aluminum foil. Place the Elk into a pan with enough water to cover. Bring to a boil, reduce heat and simmer for 30 minutes.
Meanwhile, heat the olive oil in a deep pot over medium to high heat. Stir in the ginger, garlic, onions, and celery, and cook until vegetables soften, about 5 minutes. Mix in the curry powder, coriander powder, five-spice powder, and turmeric, and toss to evenly coat the onion mixture. Cook about 5 minutes more, and stir in the carrots, parsnips, potatoes, zucchini, and apples. Stir in the Elk with its cooking liquid, raisins, and cashews, and toss to evenly blend the spices.
Pour the Elk and vegetable mixture into the prepared roasting pan. Drizzle 1/2 cup, 118 ml, water over the mixture. Cover the pan with aluminum foil.
Bake in preheated oven until heated through, about 1 hour.
Deviled Corned Elk Buns
Ingredients
1 cup, 236 ml, crumbled canned corned Elk
1/2 cup, 118 ml, shredded, processed American cheese
1/3 cup, 80 ml, chopped stuffed olives
1/3 cup, 80 ml, ketchup
2 tablespoons, 29 ml, finely chopped green onions
1 tablespoon, 15 ml, finely chopped green pepper
1 tablespoon, 15 ml, Worcestershire sauce
1/4 teaspoon, .7 g, pepper
4 submarine rolls or hoagie rolls, split
Directions
In a medium bowl, combine the first eight Ingredients.
Divide and spoon onto bottom of rolls. Replace tops; wrap each tightly in foil. Bake at 325F, 162C, degrees for 20 minutes or until heated through.
Slow Cooker Roast Elk
Ingredients
3 pounds, 1.5 Kg, Elk chuck roast
1/3 cup, 80 ml, soy sauce
1- 1 ounce, 28 g, package dry onion soup mix
2 teaspoons, 10 g, freshly ground black pepper
Directions
Pour the soy sauce and dry onion soup mix into the slow cooker. Mix well. Place chuck roast into slow cooker. Add water until the top 1/2 inch, 13 mm, of the roast is not covered. Add the fresh ground pepper over the top.
Cover and cook on low for 22 hours.
Mild Thai Elk with a Tangerine Sauce
Ingredients
1 pound, 500 g, flank Elk steak, cut diagonally into 2 inch, 5 cm, strips
1- 8 ounce, 557 ml, package dry Chinese noodles
1/4 cup, 59 ml, hoisin sauce
1/4 cup, 59 ml, dry sherry
1 teaspoon, 5 ml, tangerine zest
1/4 teaspoon, .7 g, ground ginger
4 teaspoons vegetable oil
2 teaspoons, 10 ml, vegetable oil
1/2 small butternut squash, peeled, seeded, and thinly sliced
1 cup, 236 ml, sliced fresh mushrooms
1 large red onion, cut into 2 inch, 5 cm, strips
3 cups, 700 ml, cabbage, thinly sliced
1 tangerine, sectioned and seeded
Directions
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain, rinse, and set aside.
Whisk together the hoisin sauce, sherry, tangerine zest, and ground ginger in a small bowl.
Heat 2 teaspoons, 10 ml, vegetable oil in a large wok or skillet over high heat. Add one half of the Elk slices to the pan; cook, stirring constantly, until the meat is nicely browned, 2 to 3 minutes. Remove meat to a platter with a slotted spoon. Repeat with the remaining Elk.
Heat the remaining 2 teaspoons, 10 ml, of oil in the pan. Stir in the butternut squash, mushrooms, and onion. Cook, stirring constantly, until vegetables are crisp tender and slightly brown on the edges, 5 to 7 minutes. Add the cabbage, and cook and stir until slightly wilted, about 2 additional minutes.
Reduce the heat to medium. Stir the cooked Elk, tangerine sections, and hoisin mixture into the vegetables. Cook until heated through, 2 to 3 minutes. Serve over Chinese noodles.
Uncle Dave’s Elky Bean Dip
Ingredients
1 pound, 500 g, lean ground Elk
2- 19 ounce, 945 ml, cans canned kidney beans, drained
1- 16 ounce, 453 g, can refried beans
1 small onion
1- 4 ounce, 113 ml, can jalapeno pepper
1/2 cup, 118 ml, hot sauce
1- 1 ounce, 28 g, package taco seasoning mix
3 bunches green onion, diced
16 ounces, 453 g, Cheddar cheese, shredded
Directions
In a large saucepan over medium heat, combine the kidney beans, refried beans, onion, ground Elk, jalapenos, hot sauce and taco seasoning. Cook for 10 minutes or until Elk is brown.
Add the green onions and grated cheese just before serving. Serve hot with tortilla chips and sliced jalapenos if desired.
Slow Cooker Corned Elk and Cabbage
Ingredients
1- 4 pound, 2 Kg, corned Elk brisket with spice packet
4 large carrots, peeled and cut into matchstick pieces
10 baby red potatoes, quartered
1 onion, peeled and cut into bite sized pieces
4 cups, .9 l, water
6 ounces, 298 ml, beer
1/2 head cabbage, coarsely chopped
Directions
Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High.
Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.
Dried Elk Cheese Ball
Ingredients
3 ounces, 85 g, dried Elk
8 ounces, 226 g, cream cheese
2 green onions, chopped
1/4 teaspoon, .7 g, onion salt
1 1/4 teaspoons, 3.5 g, monosodium glutamate (MSG)
1 tablespoon, 15 ml, Worcestershire sauce
Directions
In a medium bowl, combine cream cheese, dried Elk, and chopped onions. Mix well, then season with onion salt, monosodium glutamate, and Worcestershire sauce. Form into a ball, and refrigerate.
Uncle Dave’s BBQ Elk Rub
Ingredients
2 1/2 tablespoons, 29 ml, dark brown sugar
2 tablespoons, 29 ml, paprika
2 teaspoons, 10 ml, mustard powder
2 teaspoons, 10 g, onion powder
2 teaspoons, 10 g, garlic powder
1 1/2 teaspoons, 10 g, dried basil
1 teaspoon, 5 ml, ground bay leaves
3/4 teaspoon, 2 g, ground coriander seed
3/4 teaspoon, 2 g, ground savory
3/4 teaspoon, 2 g, dried thyme
3/4 teaspoon, 2 g, ground black pepper
3/4 teaspoon, 2 g, ground white pepper
1/8 teaspoon, .4 g, ground cumin
salt to taste
Directions
In a small bowl, mix together the brown sugar, paprika, mustard powder, onion powder, garlic powder, basil, bay leaves, coriander, savory, thyme, black pepper, white pepper, cumin, and salt. Store in an airtight jar at room temperature until ready to use.
Uptown Elk Pie
Ingredients
1 pound, 500 g, lean ground Elk
1 sheet Puff Pastry
1 tablespoon, 15 ml, olive oil
2 large onions, coarsely chopped
1/8 teaspoon, .4 g, garlic powder
1- 12 ounce, 596 ml, jar Slow Roast Elk Gravy
1- 9 ounce, 255 g, package frozen mixed vegetables
Directions
Thaw pastry sheet at room temperature 30 min. Preheat oven to 400F, 200C, degrees. Heat oil in skillet. Add Elk, onions and garlic and cook until Elk is browned. Pour off fat.
Add gravy and vegetables. Heat through. Pour into 9 Inch, 23 cm, deep dish pie plate. Unfold pastry sheet and place over meat mixture. Trim to fit pie plate. Using fork, press edge of pastry to edge of pie plate. Bake 25 min. or until golden.