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.
4 LB LEAN GROUND ELK
3 TBSP EXTRA VIRGIN OLIVE OIL
1/4 CUP GRATED ONION
3 TBSP FINELY MINCED GARLIC
1 TO 2 TSP BLACK PEPPER
1 TSP TRAEGER BIG GAME BLEND
1/4 TSP GROUND CLOVES
1/4 TSP GROUND CINNAMON
1 TBSP GARLIC PLUS SEASONING
2 CUPS GRATED POTATOES
3 BEATEN EGGS
1/2 CUP BEEF OR WILD GAME STOCK
1 CUP FINE BREAD CRUMBS
HOT WATER CRUST
1 LB FLOUR
3 OZ BREAD FLOUR
3 OZ UNSALTED BUTTER
3 OZ LARD
1/2 TSP KOSHER SALT
When ready to cook, set the temperature to 350℉ and preheat, lid closed for 15 minutes.
For the Pie Filling: In a large enamel cast iron, heat olive oil. Sauté onions and garlic. Add ground elk and spices and cook until meat is cooked through and lightly browned. Add potatoes.
Once cooked, remove filling from heat and transfer to a medium bowl.
In a separate small bowl, combine the eggs and stock and whisk well. Fold in bread crumbs.
Add egg mixture to the meat filling and fold gently to combine. Season with salt and set aside.
To make the crust: In a medium bowl combine both flours and the salt. Add water, lard and butter to a medium sauce pan and bring just to a boil over medium-high heat.
Once it hits a boil, remove from heat and pour into flour mixing well with a fork. When the mixture starts to come together, use your hands to knead until the mixture is a uniform smooth dough. Avoid adding too much flour or over mixing as this will make your dough brittle and hard to work with.
Divide the dough into two pieces, 1/3 and 2/3rds. Roll out the larger piece into a large circle a few inches wider than your spring form pan.
Grease the inside of the pan and transfer the large dough circle into the spring form working it down into the edges allowing about 1-inch of dough to hang over the edge. If the dough cracks or splits just use another piece of dough to patch it.
Pour your filling into the pan and smooth out the top. Slam the pan on the counter a couple of times to work out any air pockets.
Roll out the smaller piece of dough until it is 1-inch larger than the diameter of your pan. Place the dough on top of the filling and cut the excess dough from the edges. Crimp the top, cut in a vent and brush the top with an egg wash.
Place the pie on a sheet tray and place the sheet tray directly on the grill grate. Bake for about 60 minutes until the crust is lightly browned. If it begins to brown too quickly, cover the top loosely with foil.
Let rest 10-15 minutes before slicing. Enjoy!
*Cook times will vary depending on set and ambient temperatures.
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