top of page
Elk Stew Pie

4 - 6 Servings 

  1.  In a large re-sealable plastic bag, combine 3 Tablespoons flour, salt and pepper.

  2. Add elk in batches and shake to coat.

  3. In a large skillet over medium heat, saute elk in oil until browned.

  4. Add onion and garlic; cook and stir until onion is tender.

  5. Add 1/4 cup water, stirring to scrape browned bits from skillet.

  6. Combine 1 1/2 c water, tomato paste, Italian seasoning and basil; gradually stir into skillet. Add bay leaf. Bring to a boil.

  7. Reduce heat; cover and simmer for 1 hour or until meat is tender.

  8. Combine the remaining flour and water until smooth; gradually stir into skillet.

  9. Bring to a boil' cook and stir for 2 minutes or until thickened and bubbly. Discard bay leaf.

  10. Stir in potatoes, carrots and parsley. Transfer to a greased 2-qt baking dish.

  11. On a floured surface roll out pastry to fit dish.

  12. Place over filling; flute edges and cut slits in top. Bake at 425 degrees for 25 to 30 minutes or until crust is golden brown.

  13. Let stand for 10 minutes before serving.  


6 T flour, divided

1 1/2 tsp salt

1/2 tsp pepper

1 lb elk steak, cut into 1-inch pieces (we recommend sirloin, or stew meat)

2 T vegetable oil

1/2 c chopped onion

2 garlic cloves, minced

2 1/4 c water, divided

1 T tomato paste

1/2 tsp Italian seasoning

1/2 tsp dried basil

1 bay leaf

2 c cubed cooked potatoes

1 1/2 c sliced cooked carrots

2 T minced fresh parsley

pastry for single-crust pie (9-inches)


bottom of page