Anyone who hunts knows that when you harvest an animal you’re always going to end up with a ton of ground meat. These turnovers are great with any sort of ground and make a fantastic snack to have with a few cocktails, or even a light, quick lunch. They also freeze really well after they’ve been baked, so if you happen to have a bunch of time on your hands, stock up the freezer for those last minute get-togethers.
Yield: 24 turnovers
Moose and corn turnovers
If you’re in a rush, feel free to use store-bought pie dough, or even sheets of puff pastry. Both work exceptionally well in this recipe.
Ingredients
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 jalapeno pepper, chopped
1 ear of corn, kernels removed
1 tomato, chopped
2 Tbsp chopped fresh parsley
1 Tbsp sugar
¾ lb ground moose
Salt and pepper, taste
1 recipe pie dough
1 egg, beaten
Instructions
Set oven to 400 F. In a large cast iron skillet heat 1 tbsp olive oil until shimmering, then add onion, garlic, jalapeno, corn, tomato and parsley and cook until soft, about 8 minutes. Add ground moose. Cook, stirring often until moose is cooked, about 6 minutes. Add sugar and season to taste with salt and pepper. Remove from pan and allow to cool.
Roll out the pie dough and cut into 24 circles. Brush each circle of dough with beaten egg, then place 1 heaping tbsp of moose filling in the centre. Fold in half and seal edges with a fork. Place on a lined baking sheet and repeat with remaining filling and dough. Bake for 20 minutes or until brown.
What's Up Yukon columnist Sydney Keddy (Oland) is a recipe developer who lives in Whitehorse. Her work can be found in The Boston Globe, Seriouseats.com as well as other publications.
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