Next time you’ve been asked to bring a wild game appetizer to a party, try making these tender Elk Steak Bites. Each one is wrapped individually in a puff pastry shell filled with soft cheese and a salty slice of prosciutto making each one hard to resist as soon as they come out of the oven.
Of course, if you don’t have elk, use venison, pronghorn antelope or other wild game meat. Whichever game meat you use, these puff pastry appetizers will be a sure fire hit.
Puff Pastry Elk Appetizers
- 1 lb elk steak, cut into 24 (1 inch) cubes
- 1 tbsp granulated garlic powder
- 1 tsp sea salt
- 1 tsp freshly ground black pepper
- 2 tbsp olive oil, extra virgin
- 4 prosciutto slices, cut into 24 small pieces
- Boursin Black Pepper Cheese
- 2 sheets frozen puff pastry, thawed
- 2 tbsp butter, softened
- 1/2 cup water
- Season the cubed elk steak with garlic powder, salt and pepper. Heat a skillet over medium heat and add the oil. Sear the elk quickly until golden brown but leave slightly under cooked. Remove and set aside to cool.
- Preheat the oven to 400 degrees.
- Working with one pastry sheet at a time, roll one sheet out and cut into 12 individual squares. Add a small amount of cheese to the center of each square, add a piece of elk and then set a slice of the prosciutto on the top. Wet the outter edges of the pastry squares with a little water. Pull all four corners of the pastry up over the top of the filling and pinch to enclose each packet. Set the seam side down on a non stick baking sheet and brush the tops with the butter. Repeat until done.
- Bake for 20 minutes or until golden brown. Remove from oven and serve.