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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Elk Meat Pie Recipe

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This recipe for Elk Meat Pie is from Emily's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 pound ground wild game meat
2 tablespoons butter
1 cup carrots, finely chopped
1 cup celery, finely chopped
1 cup onion, finely chopped
2 cups potatoes, finely cubed
2 cloves garlic, minced
2 tablespoons tarragon, finely chopped
1 teaspoon white pepper
1/2 teaspoon kosher salt
1 1/2 cups sharp cheddar cheese, shredded
1 egg + 1 tablespoon water
store-bought pastry dough for a double crust, defrosted

Directions:
Directions:
Preheat oven to 375 degrees.

Heat a skillet over medium heat and brown ground game
meat. Remove from skillet when done and set aside. Add
butter, carrots, celery, onion, potatoes and garlic to the
skillet and continue to cook until vegetables are softened.
Add ground game meat to vegetables and season with salt
and white pepper. Remove from heat.

Roll out pastry dough on a floured surface wide enough to
cover a 9 inch pie pan. Place one pastry sheet on the
bottom and fill with meat mixture. Top with shredded
sharp cheddar cheese. Brush the outside edge of the
pastry with the egg wash. Carefully place the second
pastry sheet on top of the cheese and trim excess pastry
around the pie pan. Press the outside edges of the crust
together to seal. Using a sharp knife cut a few holes in
the top of the pie to release moisture. Brush the pie with
egg wash and place in the oven. Bake for 30 minutes. Turn
pie and continue to bake for 15-20 minutes or until done.
Remove from oven and serve with a side of sour cream.

 

 

 

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