Elk Puff Pastries
The elk is delicate and smokey covered in that crispy pastry dough while the sauce balances the bite with a sweet and zesty taste.
Servings: 4 People
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.
Nutrition
Calories: 571kcal | Carbohydrates: 29g | Protein: 31g | Fat: 37g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 217mg | Sodium: 322mg | Potassium: 612mg | Fiber: 5g | Sugar: 9g | Vitamin A: 983IU | Vitamin C: 17mg | Calcium: 79mg | Iron: 5mg
