I am always open to trying new foods. Have not been grilling much using wild game, so for this recipe made some stuffed elk puff pastries with homemade blackberry dipping sauce. Wow, was it good! The elk is delicate and smokey covered in that crispy pastry dough while the sauce balances the bite with a sweet and zesty taste. With hunting season still going on, this is the perfect recipe to try. It’s simple, easy to make and works great as an appetizer for those upcoming holiday parties! It’s a must try!
Let’s fill the elk puff pastries
To get things started, you want to season the meat. I kept it simple as I wanted to Elk taste to stand out in this dish. For the seasoning I used Hardcore Carnivore Camo which is a great spice for wild game, some Worcestershire sauce, garlic, egg and breadcrumbs. Mixed it all together with the ground elk and set aside.
Next, you need to roll out the pastry dough. Unless you are a baker, which I am not, the pre-made frozen option from the local grocery store is perfect. Take out a few sheets, slice them into 4 inch wide sheets and gently roll out the dough another 2 inches.
In the middle of each sheet, form the seasoned ground elk into a log form. Next, brush some egg wash around the boarder. To close the pastry, lift the opposite ends of the flat pastry along the long side of the meat log and pinch together at the ends.
Slice the closed logs into single serve bite size pieces and place on a wire rack. Brush the top of the puff pastries with more egg wash to give in a nice shinny finish once cooked.
Time to get the grill going!
Preheat the grill to 350 degrees and set for indirect heat. Place the wire rack on the grates and grill for 10 minutes or until the pastry is a nice golden brown. Using a meat thermometer, make sure the meat reaches 160 degrees internal temp before removing from the grill.
Let’s get saucy.
While the elk puff pastries are on the grill, it is time to make the blackberry dipping sauce. In a saucepan, melt a stick of butter, add a sliced shallot, fresh or frozen blackberries, agave sauce, freshly squeezed lemon juice and lemon zest. Let it simmer over low heat until the blackberries have fallen apart. I left mine a little chunky for the texture.
Serve the elk puff pastries along with the sweet blackberry sauce and enjoy!
Printer friendly recipe below:
Elk Puff Pastries
Ingredients
- 1 lb Ground Elk
- 2 tbsp All purpose seasoning or Hardcore Carnivore Camo
- 2 Egg
- 1 tbsp Worcestershire sauce
- 1 tbsp Minced garlic
- 1/4 cup Breadcrumbs
- 4 sheets Frozen pastry dough
- 1 stick Unsalted butter
- 1 Shallot
- 1 Lemon
- 2 cups Blackberries
- 1 tbsp Agave sauce
Instructions
Elk Pastry Instructions
- In a mixing bowl, add your meat seasoning, Worcestershire sauce, garlic, egg and breadcrumbs. Mixed it all together with the ground elk and set aside.
- Take out a few sheets of slightly thawed out pastry dough, slice them into 4 inch wide sheets and gently roll out the dough another 2 inches.
- In the middle of each sheet, form the seasoned elk into a log form.
- Next, brush some egg wash on the boarder of the sheet. To close the pastry, lift the opposite ends of the flat pastry along the long side of the meat log and pinch together at the ends.
- Slice the closed puff pastries into small bite size pieces and brush the top of with more egg wash to give it a nice shinny finish once cooked.
- Preheat the grill to 350 degrees and set for indirect heat. Place the filled pasty doughs on the grates and grill for 10 minutes or until the pastry is a nice golden brown. Using a meat thermometer, make sure the meat reaches 160 degrees internal temp before removing from the grill.
Blackberry Sauce Instructions
- In a saucepan melt a stick of butter and add a sliced shallot, fresh or frozen blackberries, agave sauce, freshly squeezed lemon juice and lemon zest.
- Let it simmer over low heat until the blackberries have fallen apart.
Check out the Recipes Page for other tasty ideas!
