Elegant Pillaging Party Menu
Tender Oat & Walnut Flatbread
Stewed Elk with cherries
Leek & Pork Wraps
Fava Surprise
Tender Oat & Walnut Flatbread
Flatbread
2 ½ C oat flour
1 C plain skyr (or plain yogurt)
8 oz beer
1 tsp salt
Mix the dry in a large bowl, reserving ¼ C flour.
Mix the wet in another bowl and slowly add, mixing each time, to the flour bowl.
Add more flour as needed to make a soft dough.
Divide into 6 equal pieces and roll out thin. Set aside under a towel while making the filling.
Filling
8 oz soft cream cheese
4 oz plain yogurt
2 oz honey
1 C fresh or frozen blueberries (use them frozen)
½ TSP salt
1 C crushed walnuts
Gently fold everything but the blueberries and walnuts in a bowl. Divide into 6 portions
Lightly butter a flat baking pan. You’ll probably need two or bake in a couple of batches.
Lay out a flat bread and spoon the filling into the center of a flat bread. Leave an inch around the edge so you can crimp it into a pretty edge. Don’t enclose this, it’s not a pasty.
Sprinkle ⅙ of the blueberries and ⅙ of the walnuts on top of each.
Bake at 375 in a preheated oven for 15 minutes or until the flat bread is crisp on the edges.
Stewed Elk with Cherries
1# elk meat cubed
½ pound bacon, chopped fine
3 medium onions, chopped
½ pound dried cherries, chopped
2 TSP dried thyme
½ C fine grind oat flour
1 TSP flake sea salt
2 C stock (beef, chicken, or veg)
1 C beer
2 TBS cider vinegar
Mix all of the flour, half of the thyme, and half of the salt in a bowl.
Toss the elk with the flour and set aside.
Brown the bacon in an oven safe pot. When it’s nice and crisp, remove the bacon and add the elk.
Brown the elk in bacon fat. When it’s brown on all sides, add the onions. Stir and cook until the onions are starting to turn translucent and get a bit soft.
Add the cherries and cook for a few minutes until the cherries are coated with all the pan goodness.
Add the elk back into the pan.
Add the remainder of the flour, thyme, and salt. Stir well, but gently.
Add the vinegar and stir.
Add half the liquid gently and stir very slowly while adding it. Carefully get all of that goodness off the bottom of the pot to help make a nice thick gravy.
Add the remaining liquid. Put the lid on and bake at 300F for an hour. It’s done when the elk is tender and nearly falling apart.
Don’t let it dry out. If you need to add more liquid, add it in small amounts.
Leek & Pork Wraps
2 large leeks
8 oz ground pork
8 oz ground lamb
½ C finely ground bread crumbs
1 egg
6 oz chopped dried blueberries
2 medium shallots finely chopped
2 TBS plain skyr
½ C finely chopped parsley
3 sage leaves finely chopped
1 mint leaf finely chopped
1 TSP flake sea salt
Cooking liquid:
2 TBS cider vinegar
4 TBS chicken stock
6 oz beer
Prep the leeks:
Cut off the root end and the green parts. Discard.
Carefully slice your leeks the long way, but only half way deep, you want to make leaves or sheets of leek.
Wash them carefully and set aside to dry in a stack with towels to keep them flat.
Filling:
Combine all of the filling ingredients in a bowl. Cover and allow to rest in the fridge for 15 minutes.
Using a spoon or small ice cream scoop, add a scoop to the leek sheet. Fold the little package like a US flag, tucking in all the edges to make a neat triangle.
Place each finished triangle point side up in a baking dish.
When all of the triangles are in the baking dish, add the braising liquid.
Cover and bake at 400 for 30 minutes.
Remove the cover and bake for an additional 10 minutes to reduce the braising liquid.
Fava Surprise
2 C shelled fresh fava beans
2 C shelled fresh peas
4 mint leaves chopped very fine
1 C chopped fresh parsley
1 C finely crumbled feta cheese
2 TBS sour cream
1 TBS Berry Vinegar
1 TSP flake sea salt
Wash and allow to dry all of the veg and herbs. No extra water is needed.
In a small bowl, mix the sour cream, berry vinegar, and salt together with a fork or whisk. You’ll want a little fluffiness.
Toss the plants all together in a bowl.
Add the feta cheese crumbles.
Add the dressing and toss lightly.
Excellent with crisp bread or as a side dish.
