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4 thick slices of good quality smoked bacon, diced
1 large Vidalia onion, chopped
½ c. chopped celery
1 c. grated fresh carrots
1 (8-oz.) carton sliced fresh mushrooms
1 T. minced garlic
2 T. tomato paste
2 lbs. ground elk or venison
Salt, red/black pepper to taste
½ t. smoked sweet paprika
2 T. flour
1 c. beef broth
1 T. Worcestershire sauce
1 T. chopped fresh rosemary
1 t. chopped fresh thyme
1 c. fresh corn kernels
1 c. fresh cut green beans, slightly blanched

  1. Preheat oven 400 with rack in center.
  2. Heat a cast-iron skillet over medium heat and add diced bacon.
  3. Saute until crispy, remove from pan and set aside, leaving drippings in pan.
  4. Add onion, celery and carrots to skillet and saute until softened and beginning to color, 5-8 minutes.
  5. Add mushrooms and cook another 5 minutes, then add garlic, stir to combine.
  6. Add tomato paste and cook for 10 minutes, stirring constantly.
  7. Season meat and add to skillet. Cook until browned and crumbly.
  8. Sprinkle flour over meat mixture to coat and cook another minute.
  9. Add the bacon, broth, Worcestershire, rosemary and thyme.
  10. Combine well and bring to boil, the lower heat to low, cover and simmer slowly for 10-12 minutes, until sauce slightly thickens.
  11. Add the corn and beans and then spread evenly in a 7”x1” glass baking dish.
  12. Top with SMOKY SWEET YAMS, starting around the edges to create a seal to prevent mixture from bubbling over. Smooth top with spatula and sprinkle top with grounds of black pepper.
  13. Place on a sheet pan lined with parchment paper and bake for 25-30 minutes or just until potatoes begin to brown.
  14. Remove to a cooling rack and let rest 15 minutes before serving.
    1 ½ lbs. fresh yams
    Cooking oil
    ¼ c. half and half
    3 T. butter
    Salt, red/black pepper to taste
    3 oz. freshly grated smoked cheddar or Gouda cheese
    1 T. maple syrup
    1 egg yolk
  15. Preheat oven 400.
  16. Rub cleaned yams with oil and place on lined baking sheet with foil and bake until soft, 50-60 minutes.
  17. Peel when cool enough to handle and then mash with remaining ingredients.
  18. Then use as directed above when covering the GAME MEAT PIE.
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