Turning a Lean Cut into a Standout Wild Game Meal | Elk Eye-of-Round
The phrase “dress for success” isn’t only about putting on your Sunday best to land a dream job. I like to think of it another way—dressing up a cut of meat that’s often overlooked, not because it lacks potential, but because it’s misunderstood. With a reputation for being extremely lean, the elk eye-of-round is an exceptional cut that hasn’t truly had its moment in the spotlight—until now. Shaped similarly to a tenderloin, the eye-of-round is found between the top and bottom round roasts on each hindquarter of the elk. Traditionally, it’s cubed, seared, or chicken-fried. That’s yesterday’s news.
This sweet and savory take on elk eye-of-round is carefully “dressed” with a flavorful stuffing of chopped green apples, crumbled gorgonzola, panko breadcrumbs, and fresh herbs. Because elk is naturally lean, I introduce additional fat with a drizzle of olive oil and a few slices of bacon, ensuring the meat stays moist, tender, and full of flavor in every slice. A successful dining experience—if I do say so myself.
Substituting Venison or Antelope for Elk Eye-of-Round
This recipe also works well with venison or antelope eye-of-round if elk isn’t available. Both cuts share a similar lean profile and benefit from the same stuffing and added fat to keep the meat moist and flavorful. Keep in mind that cooking times may vary slightly depending on the size, thickness, and species of the roast, so using a meat thermometer is the best way to achieve perfectly cooked results without overcooking these lean wild game cuts.
Preheat the oven to 400°F and place a 12-inch cast-iron skillet inside to preheat.
Lay the eye-of-round lengthwise on a cutting board. Holding your knife parallel to the board, carefully slice through the center of the roast, stopping short of cutting all the way through. Open the meat like a book. Using the flat side of a meat mallet, gently pound the meat until it is an even thickness of about ½ inch throughout.
In a bowl, combine the chopped green apple, panko breadcrumbs, gorgonzola cheese, parsley, thyme, and olive oil. Mix until well combined.
Season the opened eye-of-round generously with kosher salt and freshly ground black pepper. Evenly spread the stuffing over one half of the cut surface. Fold the other half of the meat over the filling, closing it like a book. Wrap the stuffed roast with bacon slices and secure with butcher’s twine.
Carefully remove the hot cast-iron skillet from the oven. Place the stuffed eye-of-round into the skillet and return it to the oven. Bake for 30–35 minutes, or until the internal temperature reaches 125–130°F for medium-rare. Use a meat thermometer for best results.
Remove from the oven and allow the meat to rest for 10 minutes before slicing.
(Note: Cooking times may vary based on roast size, thickness, and whether you’re using elk, venison, or antelope. Always rely on internal temperature rather than time alone.)
Slice and serve with your favorite side dishes.
Explore More Elk Wild Game Recipes
If you enjoy cooking with elk, there are countless other delicious ways to highlight this lean, flavorful meat. From simply grilled elk steaks and pan-seared elk backstrap to comforting bowls of elk chili and easy ground elk dinner recipes, elk adapts perfectly to both elevated meals and everyday cooking. Be sure to explore my full collection of elk wild game recipes for more inspiration, helpful tips, and tried-and-true favorites to bring to your table.
Ingredients
- 1.5 lb elk eye-of-round
- 1 cup green apple, finely chopped
- 3/4 cup panko breadcrumbs
- 1/2 cup crumbled gorgonzola cheese
- 1/2 cup olive oil
- 1 tsp flat leaf parsley, finely chopped
- 1 tsp fresh thyme
- kosher salt
- freshly ground black pepper
- 5 thick cut bacon slices
- butcher's twine
Instructions
- Preheat the oven to 400°F and place a 12-inch cast-iron skillet inside to preheat.
- Lay the eye-of-round lengthwise on a cutting board. Holding your knife parallel to the board, carefully slice through the center of the roast, stopping short of cutting all the way through. Open the meat like a book. Using the flat side of a meat mallet, gently pound the meat until it is an even thickness of about ½ inch throughout.
- In a bowl, combine the chopped green apple, panko breadcrumbs, gorgonzola cheese, parsley, thyme, and olive oil. Mix until well combined. Season the opened eye-of-round generously with kosher salt and freshly ground black pepper. Evenly spread the stuffing over one half of the cut surface. Fold the other half of the meat over the filling, closing it like a book. Wrap the stuffed roast with bacon slices and secure with butcher’s twine.
- Carefully remove the hot cast-iron skillet from the oven. Place the stuffed eye-of-round into the skillet and return it to the oven. Bake for 30–35 minutes, or until the internal temperature reaches 125–130°F for medium-rare. Use a meat thermometer for best results.
- Remove from the oven and allow the meat to rest for 10 minutes before slicing.
- (Note: Cooking times may vary based on roast size, thickness, and whether you’re using elk, venison, or antelope. Always rely on internal temperature rather than time alone.)
Notes
Doneness Guide for Elk Eye-of-Round
Rare: 125°F (remove at 120–122°F)
Medium-Rare: 130–135°F (remove at 125–130°F)
Medium: 140°F (not recommended for lean wild game)
Note: Cooking times may vary based on roast size, thickness, and whether you’re using elk, venison, or antelope. Always rely on internal temperature rather than time alone.
Explore More Wild Game Recipes
If you enjoy comfort-driven wild game recipes like these elk cabbage rolls, my Wild Game Cuisine Cookbook is filled with hearty, approachable dishes using elk, venison, antelope, and more. Each recipe is designed to turn your harvest into meals worth gathering around—because every meal tells a story.