Winter warmers: Four hearty wild game recipes to beat the cold

ELK EMPANADAS

Serves 4

• 2 tbsp canola oil
• 1.5 lb ground elk meat
• 2 cloves garlic, finely chopped
• ½ onion, small dice
• 3 tbsp tomato paste
• ½ cup carrot, small dice
• 1 cup canned kidney beans, drained (from 398ml tin)
• 2 tsp each dried oregano, smoked paprika, ground cumin
• Kosher salt and pepper, to taste
• 1 454-gr box puff pastry sheets, thawed overnight in fridge
• Egg wash (1 egg yolk whisked with 1 tbsp water)

1. In a heavy-bottomed pot on medium-high heat, add oil, elk, garlic and onion. Cook until elk is lightly browned, then add tomato paste, carrots, kidney beans and spices.
2. Reduce heat to low and simmer uncovered for 1 hour or until carrot and beans are tender, then adjust seasoning if needed. Remove mixture from heat, place in an uncovered contained and chill.
3. Unroll pastry onto floured surface, and cut into 5-inch circles. (Note: if dough becomes too soft, place in freezer for a few minutes.)
4. Place one tablespoon of chilled elk mixture into the centre of each pastry circle, then fold pastry over top and press down lightly on the open edge with a fork to form a seal. Place resulting empanadas in fridge for 2 hours, while preheating oven to 400°F.
5. Place chilled empanadas on a parchment-lined baking sheet, brush with egg wash, and bake in oven for 20 minutes or until golden brown. Serve immediately with your favourite salsa sauce.