Puff Pastry Elk Appetizers
Servings: 24
Ingredients
- 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
Instructions
- 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.
Notes
NOTE: These Wild Game Wellington Appetizers can also be dished up using venison, pronghorn antelope, bighorn sheep or bison.