Elk Steak Pie

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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:

  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 until 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 until golden brown on top at 350 degrees
  16. Top with poached egg

Recipe by:

Victoria Loomis

The Gatherin Girl

Elk Steak Pie

Recipe by Tori LoomisCourse: DinnerCuisine: American, WildDifficulty: Medium
Servings

9

servings
Cooking time

1

hour 

30

minutes

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.

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 elk. Rinse, pat dry, sprinkle with salt. Place in the refrigerator for at least 45 minutes.
  • Preheat oven to 375 degrees
  • Cut elk into med-large chunks. Rinse elk, pat dry, lightly season with salt and pepper, fresh thyme
  • Roast potatoes in oven for 25 minutes, 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.
  • 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 and serve

Tori Loomis

Chef Victoria "Tori" Loomis, honors the effort it takes to bring a meal from harvest to the plate, and that respect is evident in every meal she prepares. She has a deep-rooted appreciation for bringing people together, to gather, and to #EATGOODFOOD. Tori is passionate about telling authentic culinary stories through food. “Perspective is only as powerful as the ingredients we choose to lace within it. The same can be said for our food, our time, and our daily habits.”

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