Distinctly Montana Magazine

12 D I S T I N C T LY M O N TA N A M A G A Z I N E • W I N T E R 2 0 2 3 - 2 4 T H E T R E A S U R E S T A T E T A B L E INGREDIENTS 1 cup blackberries 1 cup fresh parsley, finely chopped 1/2 cup fresh cilantro, finely chopped 3 cloves garlic, minced 1/2 cup red wine vinegar 1/2 cup extra-virgin olive oil Salt and pepper to taste Red pepper flakes (optional, for heat) INGREDIENTS 1 pound elk steak 1 large onion, finely chopped 2 cloves garlic, minced Fresh thyme, basil, and parsley, chopped fine 2 medium-sized sweet potatoes, peeled and diced 1 cup carrots, diced 1 cup mushrooms, chopped 1 cup fennel, finely chopped Salt and pepper to taste 2 tablespoons olive oil INSTRUCTIONS Salt and pepper elk, rub with thyme, basil, and parsley, and set aside. Dice sweet potatoes, carrots, mushrooms, and fennel. Chop elk steak into pieces about the size of the smallest joint of your pinkie finger. If cooking your own, prepare your favorite short-crust pie recipe now. If using store- bought, open the thawed package now. Preheat the oven to 375°F (190°C). On half of each round of pastry dough, place a generous spoonful of elk, then another generous dollop of vegetable filling. Fold dough over the contents of the pasty and dampen and crimp the edges to seal them. Brush the pasties with egg wash and place in the oven. Bake for 45 - 50 minutes, or until golden brown. T HE CORNISH PASTY HAS WELL AND TRULY RECEIVED ITS DUE ON THE WORLD STAGE AT THIS POINT. And while we're al- ways ready to down one at a moment's notice (you don't have one on you, do you?), we think that sub- bing wild game for beef and adding a couple of non- Cornish ingredients makes for a pretty tasty supper on a cold, win- ter's night. ELK STEAK AND FENNEL PASTIES WE THINK PASTIES MAKE FOR A PRETTY TASTY SUPPER ON A COLD, WINTER'S NIGHT. BLACKBERRY CHIMICHURRI

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