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We’re wild about this savory elk meat pie by Jenn and John Rivet. This easy to make, comfort food recipe is bursting with wood-fired flavor.
3 Tablespoon olive oil
1/4 Cup grated onion
4 Tablespoon garlic, minced
4 Pound Elk, ground
2 Teaspoon black pepper
1 Teaspoon Traeger Big Game Rub
1/4 Teaspoon ground cloves
1/4 Teaspoon ground cinnamon
2 Cup Potatoes, grated
3 Whole Eggs, Whisked
1/2 Cup beef stock
1 Cup breadcrumbs
1 Pound flour
3 Ounce bread flour
water
3 Ounce unsalted butter
3 Ounce Lard
1/2 Teaspoon salt
egg wash (1 egg plus 1 tablespoon water, milk or cream)
: 350 ˚F
3 Tablespoon olive oil
1/4 Cup grated onion
3 Tablespoon garlic, minced
4 Pound Elk, ground
2 Teaspoon black pepper
1 Teaspoon Traeger Big Game Rub
1/4 Teaspoon ground cloves
1/4 Teaspoon ground cinnamon
1 Tablespoon garlic, minced
2 Cup Potatoes, grated
3 Whole Eggs, Whisked
1/2 Cup beef stock
1 Cup breadcrumbs
1 Pound flour
3 Ounce bread flour
As Needed water
3 Ounce unsalted butter
3 Ounce Lard
1/2 Teaspoon salt
As Needed egg wash (1 egg plus 1 tablespoon water, milk or cream)
: 350 ˚F