I have to agree that sometimes my recipe concoctions sound slightly strange, but 8 times outta 10, they turn out pretty darn good. I used ground elk because I’m still making room in the freezer, but you can also substitute ground venison or antelope meat. Make this pie for dinner or bake it the night before and serve it for breakfast…. and like I’ve always said, these are recipes I use, but feel free to tweak and adjust them for your own personal tastes. That’s what makes cooking so much fun!
oh… one more thing, please don’t critique these photos, I know they are not my best … hahaha, Kristy
- 1 pound ground elk
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup mild green chiles, diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon oregano
- 1/2 teaspoon kosher salt
- 1 cup shredded Monterey Jack cheese
- 1 1/2 cups cottage cheese
- 2 eggs
- 1 ready to bake pie crust
Preheat oven to 375 F.
Heat a skillet over medium heat and add olive oil, onion and garlic. Cook onions until softened. Add ground elk to onions and cook until browned. Combine mild green chiles and seasonings to meat mixture, stirring for a few minutes. Remove from heat.
Roll out the pie crust to fit a 9 inch pie pan and add meat into the pie crust. Layer the shredded Monterey Jack cheese over the top.
In a bowl, beat 2 eggs and and add cottage cheese stirring everything together. Pour the cottage cheese mixture over the Monterey Jack cheese. Cover loosely with aluminum foil and bake for 35/40 minutes. Remove foil and continue to bake until the cottage cheese topping is firm and the crust is golden brown.
Remove from oven and let rest for 10 minutes before serving. Serve with sour cream, salsa or your favorite hot sauce.