Elk tenderloin is considered the pinnacle of wild game cuts—extremely tender, low in fat, and mild in flavor. These Mediterranean elk pinwheels elevate the prized tenderloin with a colorful, flavor-packed filling of roasted red peppers and cheese. Quick to cook and visually stunning, they transform a simple elk tenderloin into a plated masterpiece that will impress family and friends.
Tucked under the spine, elk tenderloins are often celebrated as the most coveted cuts of meat by hunters after a successful mountain hunt. Typically weighing 1½ to 2+ pounds, they are prized for their tenderness and subtle flavor, making them ideal for elegant preparations.
While some prefer to wrap the tenderloin in bacon or slice it into medallions for pan-frying, my favorite is to prepare tenderloin pinwheels. The meat is stuffed with a vibrant Mediterranean-inspired mixture of roasted red peppers, cheese, and herbs, rolled tightly, and roasted to perfection. This approach adds both color and flavor while creating a dish that feels festive and special.
Stuffing a tenderloin may sound daunting, but the extra prep pays off—these pinwheels cook quickly, slice beautifully, and make a stunning centerpiece for any dinner.
Substituting Venison or Antelope Tenderloins for Elk Tenderloins
This recipe works with other game tenderloins, like venison or antelope. Keep in mind that the size and thickness of these tenderloins can vary, so cooking time may need to be adjusted to reach the desired doneness. Using a meat thermometer is especially helpful to ensure each pinwheel is cooked perfectly without overcooking the leaner meat.
Place the tenderloin lengthwise on a cutting board. With your knife parallel to the board, cut along the middle without slicing all the way through. Open the meat like a book.
Place the tenderloin between two sheets of plastic wrap and pound to roughly ½-inch thick using the flat side of a meat mallet.
Season evenly with Greek oregano, kosher salt, and coarse black pepper. Lay provolone slices over the meat. Spread Mediterranean olive bruschetta or tapenade on top, then layer roasted red bell pepper strips.
Roll the tenderloin tightly lengthwise into a pinwheel. Wrap in plastic wrap and refrigerate at least 1 hour to help it hold its shape.
Carefully remove the hot skillet from the oven. Arrange pinwheels in the skillet and drizzle with olive oil. Roast 25–30 minutes, or until a meat thermometer reads 130–135°F for medium-rare.
Remove from oven and let rest 5 minutes. Carefully remove twine before serving. Plate with a green salad and your favorite sides for a Mediterranean-inspired, visually stunning meal.
More Elk Recipes to Try
Elk is an incredibly versatile wild game protein that shines in a variety of dishes, from simple weeknight dinners to elegant, crowd-pleasing meals. Its rich, lean flavor pairs beautifully with bold herbs, savory sauces, and hearty sides. Explore these other elk recipes to discover new ways to enjoy this wild game favorite—whether roasted, grilled, or slow-cooked, there’s an elk dish recipe for every occasion.
Ingredients
- 2 lb elk tenderloin
- 1 cup Mediterranean olive bruschetta or olive tapenade
- 1/2 cup roasted red bell pepper strips
- 6 provolone cheese slices
- 1 1/2 tsp dried Greek oregano
- 1 tsp kosher salt
- 1 tsp coarse black pepper
- 2 tbsp extra virgin olive oil
- 6 pieces butcher's twine (12-inch long)
Instructions
- Place the tenderloin lengthwise on a cutting board. With your knife parallel to the board, cut along the middle without slicing all the way through. Open the meat like a book.
- Place the tenderloin between two sheets of plastic wrap and pound to roughly ½-inch thick using the flat side of a meat mallet.
- Season evenly with Greek oregano, kosher salt, and coarse black pepper. Lay provolone slices over the meat. Spread Mediterranean olive bruschetta or tapenade on top, then layer roasted red bell pepper strips.
- Roll the tenderloin tightly lengthwise into a pinwheel. Wrap in plastic wrap and refrigerate at least 1 hour to help it hold its shape.
- Preheat oven to 425°F and place a 12-inch cast iron skillet inside to heat.
- Remove tenderloin from plastic wrap. Cut six 12-inch pieces of butcher’s twine. Evenly space the twine along the roll, about 1–1½ inches apart, and tie to secure. Trim any excess twine. Slice between each tie to create 6 individual pinwheels.
- Carefully remove the hot skillet from the oven. Arrange pinwheels in the skillet and drizzle with olive oil. Roast 25–30 minutes, or until a meat thermometer reads 130–135°F for medium-rare.
- Remove from oven and let rest 5 minutes. Carefully remove twine before serving. Plate with a green salad and your favorite sides for a Mediterranean-inspired, visually stunning meal.
Notes
- Swap provolone for mozzarella or feta for a slightly different flavor.
- Try this technique with other game meats, like venison or antelope.
- Make ahead: Roll and tie the tenderloin the night before; refrigerate until ready to roast.
- Use a meat thermometer: To ensure perfectly cooked elk, check the internal temperature. Aim for 130–135°F for medium-rare, adjusting slightly if you prefer it more or less done.
Discover More Wild Game Recipes in My Cookbook
If you’re passionate about cooking wild game, my Wild Game Cuisine Cookbook is packed with easy-to-follow recipes, expert tips, and flavorful ideas for elk, venison, antelope, and more. From weeknight dinners to impressive dishes for special occasions, this cookbook helps you make the most of every cut of meat while creating meals your family and friends will love. Whether you’re a seasoned hunter or just starting to explore wild game cooking, it’s your go-to guide for inspiration in the kitchen.
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