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Elk Pot Pie

2 cups cubed potatoes
1 cup sliced carrots
1 cup chopped onion
1 clove garlic
½ tsp. salt
¼ tsp. black pepper
4 cups water
6 small whole onions
1 cup diced celery
¼ cup skim milk
2 tbsp. cornstarch
2 pounds ground elk
1 can Pillsbury light biscuits
Vegetable cooking spray

Brown meat in a large Dutch oven that has been sprayed with cooking spray. Add onion, garlic, salt, pepper, and water. Cover; reduce heat and simmer for 30 minutes. Add potatoes, carrots, small onions, and celery. Cover and cook over low heat for 15 minutes. Remove a small amount of broth and put in a cup. Add ¼ cup skim milk and 3 tbsp. cornstarch. Stir to dissolve the cornstarch. Pour back into the pot to thicken the gravy. Open a can of light biscuits and place on top. Place in a 400 degree oven. Cover and cook for an additional 12-15 minutes, until the biscuits are done.

Tami Day
Creston, Iowa
IEBA 3rd Cookbook

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Venison-meat.com or Venison.deerfarmer.com
The Deer Farmers’ Information Network
Box 8220, Edmonton, Alberta Canada T6H 4P1
Phone: 1-800-267-9997 or 1-780-430-8245
Fax: 1-800-267-9993 or 1-780-434-0412
E-mail: info@deerfarmer.com