Puff Pastry Elk Appetizers
Savory, bite-sized elk steak bites wrapped in flaky puff pastry with creamy Boursin cheese and salty prosciutto. Perfect as a wild game appetizer for parties or game day gatherings.
Servings: 24
Ingredients
- 1 lb elk steak, cut into 24 (1 inch) cubes
- 1 tbsp granulated garlic powder
- 1 tsp kosher 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 olive oil in a skillet over medium heat. Sear elk cubes quickly until golden brown on the outside but slightly undercooked inside. Remove from skillet and let cool.
- Preheat the oven to 400°F.
- Roll out one sheet of puff pastry at a time and cut into 12 individual squares.
- Place a small amount of Boursin cheese in the center of each square. Top with one elk cube and a piece of prosciutto. Lightly wet the outer edges of each pastry square with water. Pull the four corners up over the filling and pinch to seal. Place seam-side down on a nonstick baking sheet and brush tops with softened butter.
- Repeat assembly with the second puff pastry sheet. Bake all appetizers for 20 minutes or until golden brown.
- Remove from oven and serve warm as a crowd-pleasing starter.
Notes
These Puff Pastry Elk Appetizers can easily be made with venison, pronghorn antelope, bighorn sheep, or bison for a delicious wild game twist.