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From the Cookbook: Elk Doggies

Simple, tasty and popular, it's hard to beat the combination of meat and dough. Try this variation from the NRA Members' Wild-Game Cookbook.

By NRA Staff (RSS)

May 31, 2012

5/31/2012

Like a good pig in a blanket? Then it's time to try it with some wild-game meat (if you haven't already).

Here, from the pages of the NRA Members' Wild-Game Cookbook, is a tasty little recipe that should serve as a great appetizer or snack at your next gathering. It calls for elk meat, but we can see this being adapted for venison, moose or whatever else you're craving.

To buy your very own copy of the cookbook, visit the NRA Program Materials Center.

Elk Doggies
Following recipe taken directly from the NRA Members' Wild-Game Cookbook, Second Edition

Stew Ingredients:
• 4 cups flour
• 5 teaspoons baking powder
• 2 teaspoons salt
• ½ cup shortening
• 1 ½ cups milk

Filling:
• 2 pounds elk roast
• 4 ounces green chilies
• 1 medium onion (finely chopped)
• Salt and pepper to taste
• 6 peppercorns
• 1 tablespoon cumin
• ½ cup shortening or oil
• 3 garlic cloves
• 1 bay leaf
• 2 tablespoons Worcestershire sauce
• 2 cups water

Rub salt, pepper and one garlic clove over roast. Brown in oil in cast iron skillet. Add Worcestershire sauce and peppercorns, and cover with foil. Bake at 325 degrees for approximately one hour and 15 minutes. Remove elk and set aside to cool. Keep stock, but discard bay leaf. After roast has cooled, separate into shredded mixture by using two forks to pull meat apart. Use one cup stock, remaining crushed garlic, cloves and cumin. Mix with roast and simmer approximately one hour or until meat and spices have been thoroughly cooked.

Make biscuit mix from dough ingredients and knead. Allow dough to stand for 20 minutes at room temperature. Flour rolling pine and surface. Roll out dough one eighth inch thick. Cut with biscuit cutter. Place meat mixture on dough and roll up your "doggie." Bake 15 to 20 minutes or until outside is golden brown. Serve hot with salsa or sour cream dip.

Originally Submitted By:
Edd Rankin
Colorado Springs, Colo.

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From the Cookbook: Elk Doggies

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