Elk Steak Pie
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- Elk Steak Pie - November 2, 2020
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.
This recipe pairs well with Josh Cellars Cabernet Lodi Reserve. 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” to more than 2.6 million active duty service members, veterans, first responders and their families. Get more information about Operation Gratitude.

Serving Size:
2 9” Pies
Time to make:
1 hour 30 minutes
Also works with:
Venison, Squirrel, Rabbit, Duck
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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
- 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
Preparation:
- Prepare venison. Rinse, pat dry, sprinkle with salt.
- Place in the refrigerator for at least 45 minutes.
- Preheat oven to 375 degrees
- Rinse Venison, pat dry, lightly season with salt and pepper, fresh thyme
- Roast potatoes in oven for 25 minutes, set aside.
- Caramelize onions and shallot, set aside.
- In the same skillet you used for onions, sear elk just long enough to brown each side. Set aside.
- Use the same skillet to reduce cabernet. Let simmer on med-high heat for 3-4 minutes.
- Reduce heat to med-low, add already cooked dark roux, whisk until there are no lumps.
- Add stock 1⁄2 C at a me until it reaches a gravy consistency, or consistency you desire.
- Cut elk into med-large chunks
- Toss all ingredients together and pour into a deep dish pie crust.
- Top your Pot pie with pie dough and brush with egg wash.
- Gently score the top layer of dough, leaving 4-5 narrow slits in the center.
- Bake for 40 minutes, or until golden brown on top at 350 degrees
- Top with poached egg
Recipe by:
Victoria Loomis