1 lb. ground moose, caribou, elk or venison
2 cloves garlic, minced
1 small onion, chopped
1 egg
1/3 cup blue cheese, crumbled
1 cup sour cream
Small can sliced black olives
Salt and pepper
CRÊPES
2 eggs
2 T. melted butter or salad oil
11/3 cups milk
1 cup flour
1/2 tsp. salt
WILD MUSHROOM SAUCE
2 cups mixed sliced wild mushrooms
(hedgehog, chanterelle, etc.)
2 T. butter
2 T. flour
3/4 cup beef broth
1/4 cup Madeira wine
3/4 cup heavy cream
Brown venison, garlic and onion. Mix egg and cheese together and add to meat. Add sour cream and olives. Simmer for 5 minutes, stirring constantly. Season with salt and pepper (use salt sparingly as blue cheese can be quite salty). Cool mixture and fill 16 crêpes. Roll up and place in 13 x 9-inch pan. Cover with mushroom sauce and bake at 375°F for 20 minutes. Crêpes can also be frozen and baked for 30 minutes. Serve with spinach and bacon salad.
To make crêpes: Place ingredients in blender in order listed and blend at high speed for 30 seconds. Using 3 tablespoons of batter for each crêpe, make thin pancakes, turning when nearly dry on top. Cook only for a few seconds on flip side. Stack until ready to use.
To make sauce: Sauté mushrooms in butter. Add flour and stir for 2 minutes. Add beef broth, wine, cream and pepper. Simmer (do not boil) for 2 minutes. Serve sauce over wild game crêpes.
Andi Flanagan
Seward, AK
From Celebrating Wild Game: Members’ Special Recipes