Recipe: Brian Jupiter's Elk Shepherd's Pie | Bleader

Thursday, March 31, 2011

Recipe: Brian Jupiter's Elk Shepherd's Pie

Posted By on 03.31.11 at 12:30 PM

Frontiers elk shepherds pie
  • Arun Balakrishnan
  • Frontier's elk shepherd's pie

This week in Omnivorous I profiled Brian Jupiter, the chef at Noble Square's Frontier, who—in addition to smoking whole animals and shucking some really nice oysters—puts out the most wild game-focused menu around. After the jump he shares his recipe for shepherd's pie made with surprisingly tender and flavorful elk. Unless you gun one down yourself, you can get the meat at the Green City Market from Joel Espe of Hawk's Hill Elk Ranch. I'm also told both Provenance locations will be getting some New Zealand elk meat in late next week.

Elk Shepherd's Pie
Serves 5-6

Ingredients:
4 large Yukon Gold potatoes, peeled and cubed
4 T butter
1/2 cup heavy cream
2 lbs elk stew meat
1/2 t fresh rosemary, chopped
1 small onion, chopped
1/2 cup celery, chopped
1 cup carrots, diced
1 cup fresh fava beans
2 cloves garlic, minced
1/2 cup red wine
1 cup beef stock
1/4 cup flour
3 T olive oil
2 cups Grafton cheddar cheese, shredded
Salt and pepper to taste

1. Place potatoes in a large pot and cover with salted water. Bring
to a boil, then reduce heat to medium-low, cover, and simmer until
tender, about 20 minutes.
2. Drain and mash with salt, pepper, butter and cream. Set aside.
3. Preheat oven to 400 degrees.
4. Heat cast-iron Dutch oven. Add olive oil.
5. Add elk stew meat and brown on all sides.
6. Add flour, onions, garlic, rosemary and celery. Deglaze with red wine.
7. Add beef stock and bring to a boil.
8. Reduce to simmer and cook for 1 1/2hours or until meat is fork
tender. Season to taste with salt and pepper.
9. In salted boiling water, blanch carrots and fava beans until
tender. Do not overcook.
10. In an oven-safe dish, layer carrots and favas, then elk, mashed
potatoes, and cover with the cheddar.
11. Bake in preheated oven until the cheese begins to turn golden
brown, about 30 minutes. Serve hot.

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