Recipe
April 19, 2011
Elk Pierogies Recipe
Step 1: To make filling, in a large pan, brown ground elk on high heat. Remove meat from pan and set aside. Reduce heat to low, add minced onion to pan and cook until translucent. Deglaze pan with brandy.
Step 2: Place meat and onion in food processor, process until smooth, then add cream cheese and process again. Fold meat mixture and mashed potatoes together. Season with salt and pepper. Add herbs. Refrigerate.
Step 3: To make dough, mix together flour and salt. Beat the egg, then add to flour mixture. Add sour cream and softened butter and knead on a lightly floured surface until the dough loses most of its stickiness (about 5-7 minutes). You can use a food processor, but be careful not to overbeat.
Step 4: Wrap the dough in plastic and refrigerate 20-30 minutes, or overnight. (Dough can be kept in the refrigerator for up to 2 days.) Each batch of dough makes about 12-15 pierogies, depending on size.
Step 5: To make pierogies, roll the chilled dough on a floured board or countertop until 1?8″ thick. Use a cookie cutter or small glass to cut out circles of dough (2″ diam. for small and 3″ to 3 1?2″ diam. for large).
Step 6: Place a small mound of filling (about 1 tbsp) on each circle and fold in half. Press the edges together using fork tines. (Pierogies can be frozen for later use.)
Step 7: Cook pierogies a few at a time in a large pot of boiling water. They’re done when they float to the top (about 8-10 minutes). Rinse in cool water and let dry. Serve warm, topped with sour cream.
Directions
Yield:
Step 1: To make filling, in a large pan, brown ground elk on high heat. Remove meat from pan and set aside. Reduce heat to low, add minced onion to pan and cook until translucent. Deglaze pan with brandy.
Step 2: Place meat and onion in food processor, process until smooth, then add cream cheese and process again. Fold meat mixture and mashed potatoes together. Season with salt and pepper. Add herbs. Refrigerate.
Step 3: To make dough, mix together flour and salt. Beat the egg, then add to flour mixture. Add sour cream and softened butter and knead on a lightly floured surface until the dough loses most of its stickiness (about 5-7 minutes). You can use a food processor, but be careful not to overbeat.
Step 4: Wrap the dough in plastic and refrigerate 20-30 minutes, or overnight. (Dough can be kept in the refrigerator for up to 2 days.) Each batch of dough makes about 12-15 pierogies, depending on size.
Step 5: To make pierogies, roll the chilled dough on a floured board or countertop until 1?8″ thick. Use a cookie cutter or small glass to cut out circles of dough (2″ diam. for small and 3″ to 3 1?2″ diam. for large).
Step 6: Place a small mound of filling (about 1 tbsp) on each circle and fold in half. Press the edges together using fork tines. (Pierogies can be frozen for later use.)
Step 7: Cook pierogies a few at a time in a large pot of boiling water. They’re done when they float to the top (about 8-10 minutes). Rinse in cool water and let dry. Serve warm, topped with sour cream.