Elk Stew Pie

4 - 6 Servings 

DIRECTIONS

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.