ELK STEAK & OYSTER MUSHROOM PIE

 

By Adam Berkelmans

www.theintrepideater.com
IG: the.intrepid.eater

Serves 4-6
Prep time: 15 minutes
Cook time: 3 hours

This recipe is a real winter crowd-pleaser. For those of you who lean towards the creative side, now is your time to make elegant cut-outs of elk and mushrooms for the top of your pie (make them with the scraps after fitting the pastry on as the lid). I tried, but my dubious artistry only brought me so far! 

You can definitely make this recipe with any big game meat as well as your favorite wild or store-bought mushroom. Oyster mushrooms do work wonderfully alongside elk though, so if you have them available, definitely go with that! 

INGREDIENTS

·      1 pound elk shoulder or round steak, cut into bite-sized chunks

·      1 Tablespoon lard or oil

·      1 large onion, chopped

·      1 stalk celery, chopped

·      1 carrot, peeled and chopped

·      3 garlic cloves, chopped

·      1 teaspoon dried thyme leaves

·      Kosher salt

·      Black pepper

·      1/4 cup flour

·      1 Tablespoon tomato paste

·      2 teaspoons fish sauce OR Worcestershire sauce

·      1 cup red wine OR dark beer

·      4 cups elk, venison, or beef stock

·      2 bay leaves

·      7 ounces dried porcini or boletes, chopped (optional)

·      1/2 pound bacon, cut into chunks

·      1/2 pound oyster or button mushrooms, cut into bite-sized pieces

·      2 Tablespoons chopped parsley

·      1 sheet puff pastry

·      1 egg yolk

INSTRUCTIONS

1.     Heat oil over high heat in a deep skillet. Add half of the elk steak chunks and sear, flipping so that the pieces get golden brown on all sides, about 3 minutes. Transfer to a bowl and repeat with other half, transferring it to the bowl. 

2.     Reduce heat to medium and add onions, celery, and carrots. Cook for 5 minutes until onions are translucent. Add the tomato paste, garlic, thyme, flour, and a pinch of salt and pepper. Stir well and cook for about 3 minutes. 

3.     Add wine or beer and stir everything together, scraping up any bits left on the bottom, unti15 liquid has mostly dissipated. Add stock, fish/Worcestershire sauce, dried mushrooms (if using), and bay leaves. Bring to a simmer, then reduce to a very low simmer. 

4.     Meanwhile, fry bacon over medium heat in a separate skillet until it starts to brown. Add mushrooms and cook until they are nice and browned. 

5.     Add mushrooms and bacon to the elk mixture. 

6.     Cook for 2 hours. If liquid is getting low before the elk is tender, add water or stock 1/2 cup at a time. By the end of the 2 hours, you’re looking for a thick gravy consistency and the elk steak cubes should collapse when pressed with a fork. If contents of skillet are still soupy, increase heat and simmer until mixture thickens. Remove bay leaves and stir in parsley. Taste and add salt and pepper if need be. (I like it quite peppery).

7.     Preheat oven to 400 degrees F.

8.     Transfer contents of skillet to a pie plate or shallow casserole dish. Let cool for 30 minutes. Drape with a puff pastry sheet, cutting around the edges of the pie plate and pinching the edges onto the edge. Cut holes or slits in the puff pastry for steam to escape. 

9.     Beat egg yolk in a small bowl, then brush it onto the puff pastry lid. Bake in oven for 30 minutes, or until puff pastry is golden brown. 

10.  Serve with mashed potatoes and a salad or cooked greens.