Elk Stew Pie
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, london broil, 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)
In a large resealable plastic bag, combine 3 Tablespoons flour, salt and pepper. Add elk in batches and shake to coat. In a large skillet over medium heat, saute elk in oil until browned. Add onion and garlic; cook and stir until onion is tender. Add 1/4 cup water, stirring to scrape browned bits from skillet.
Combine 1 1/2 c water, tomato paste, Italian seasoning and basil; gradually stir into skillet. Add bay leaf. Bring to a boil. Reduce heat;cover and simmer for 1 hour or until meat is tender. Combine the remaining flour and water until smooth; gradually stir into skillet. Bring to a boil' cook and stir for 2 minutes or until thickened and bubbly. Discard bay leaf. Stir in potatoes, carrots and parsley. Transfer to a greased 2-qt baking dish. On a floured surface roll out pastry to fit dish. 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. Let stand for 10 minutes before serving. Yield: 4-6 servings.