As a side note, you can add different filling combinations to this rolled up wildgame roulade. Combinations such as cream cheese, spinach and bacon or roasted bell peppers, fresh mozarella cheese and basil.  ~Kristy

Ingredients

• 2 – 5” inch wide backstrap cuts
• 4 slices bacon, roughly chopped
• 1 cup leeks, cleaned and chopped
• 1 cup mushrooms, roughly chopped
• 2 garlic cloves, minced
• 1 tablespoon rosemary, roughly chopped
• Fresh mozzarella
• 1 teaspoon garlic powder
• Kosher salt and pepper

Directions

Using a sharp knife, carefully make a cut lengthwise about a 1/4 inch deep and begin to cut a circular pattern around the backstrap similar to a pinwheel. Be sure to keep the circular cut about 1/4 inch thick until you come to the center and have a butterflied piece of meat. Place both pieces between plastic wrap and pound with a meat mallet until roughly 1/8 inch thick. You should have 2 flattened pieces that roughly measure out to 5+ inches wide (x) 12-14 inches long. Using your knife cut both pieces in half making 4 pieces. Season with garlic powder, salt and pepper and set aside.

Heat an ovenproof skillet over medium heat and add chopped bacon. Before bacon becomes fully cooked, add leeks, mushrooms, garlic and rosemary. Stir mixture together and continue to saute for another 10 minutes or until the bacon is fully cooked. Remove from heat.

Place 2 sheets of plastic wrap on a flat surface. (Note: the plastic wrap needs to be a few inches longer on each side then the length of the elk meat). Lay out one flattened elk backstrap. Add a few tablespoons of the filling down the length of the center and top with small pieces of fresh mozzarella cheese. Starting at one end, roll the elk meat up using the plastic wrap as a guide to hold everything in place. Twist the ends of the plastic wrap and let rest for 10 minutes.

Heat oven to 350 degrees.

Remove the plastic wrap and secure each roulade with a toothpick. Heat ovenproof skillet over medium heat adding a tablespoon of oil to the pan. Add elk roulades to skillet turning to brown on all sides. Remove from heat.

Cover loosely with a piece of tinfoil and place in the oven for 20-25 minutes. Remove from oven and let rest for 5 minutes.

Serve individual elk roulades with pan sauce and steamed vegetables. ~Enjoy!

With that said, try cooking this easy one skillet Elk Saltimbocca layered with prosciutto ham, provolone cheese and baked in a white wine butter reduction sauce. It’s simply delicious!

Served 2

Ingredients

• 14 – 1/4″ inch sliced elk backstrap medallions
• 1/2 cup sifted white flour
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 2 tablespoons canola oil
• 2 tablespoons butter
• 1 cup dry white wine
• 5 slices prosciutto
• 5 slices provolone cheese
• Fresh basil

Directions

1. Preheat oven to 400 degrees.
2. Using a meat mallet, gently tenderize the meat and set aside. Mix together the flour, oregano, basil and garlic powder. Heat a cast iron skillet and canola oil over medium-high heat. Once the oil is hot, lightly dredge the meat in the seasoned flour and place into the skillet. Cook 1-2 minutes per side and remove the skillet from the heat when done.
3. In layers add torn prosciutto, provolone cheese and fresh basil. Add dabs of butter around the skillet along with white wine. Bake in oven for 15 minutes.

Serve with sourdough bread to sop up all the white wine butter! ~Enjoy.

Servings 2-3

INGREDIENTS

• 1 lb elk loin or round steak (substitute antelope or venison)
• 1 cup sifted flour
• 2 eggs
• 1 1/2 cup breadcrumbs
• 2 tablespoons fresh thyme
• 2 tablespoons Romano or Parmesan Cheese
• 1 teaspoon garlic powder
• salt and pepper (optional)
• 2 tablespoons butter
• 2 tablespoons canola oil
• Lemon Slices

DIRECTIONS

1. Cut meat loin into 1/2 inch slices. Place meat into a Ziploc bag and gently pound until 1/4 inch thick. Season with garlic powder, salt and pepper. Let stand until room temperature for 30 minutes.
2. Combine breadcrumbs, fresh thyme and cheese on a plate. Sift flour on a separate plate. Blend 2 eggs in a third bowl.
3. Using a cast-iron skillet or non-stick pan heat oil and butter to medium-high.
4. Coat elk slices in flour, then dip in egg mixture allowing excess to drip off and then coat in breadcrumbs on each side. Cook breaded meat in oil and butter being careful not to over crowd the skillet. When meat is browned on one side, about 2-3 minutes, turn and brown on the other side. Remove, set aside and cook the remaining meat.

Serve with a squeeze of lemon and fresh grated cheese. This recipe pairs well with spaghetti or spaghetti squash and tomato sauce.

Yum

I hope you enjoy this recipe like we do… it’s healthier, lighter and truly more flavorful.

Yum

INGREDIENTS

• 8-10 elk backstrap medallions (1/4 inch thick)
• 1 cup plain breadcrumbs
• 1/4 cup grated parmesan cheese
• 1 egg (beaten)
• 4 zucchini (peeled into ribbons)
• 1 large leek (chopped)
• 1 garlic clove (chopped)
• 4 tablespoons butter
• 2 cups marinara sauce (home made or store bought)
• 1/2 cup red wine
• Fresh mozzarella (cherry size)
• Diced chives and basil

DIRECTIONS

In a small pan, stir together marinara sauce and red wine. Heat sauce on low heat being sure to stir sauce so as not to boil.

Turn oven broiler on so it’s HOT when you’re ready to finish this dish.

Heat cast iron skillet on stove at medium high heat. Melt 2 tablespoons butter in cast iron skillet and add chopped garlic and leeks. Cook leeks until they become soft and transparent 6-8 minutes. Add zucchini ribbons to leeks and garlic, stir together and continue to cook for 4-5 minutes or until tender. Remove from skillet and set aside.

In a bowl, add grated parmesan cheese to breadcrumbs and stir together. Beat 1 egg in separate bowl. Dip each elk medallion into egg wash and then cover on all sides with bread crumbs.

Add remaining 2 tablespoons butter to same cast iron skillet and keep skillet on medium-high heat. The skillet will still be hot. Place breaded elk medallions in skillet for 1 minute or until golden brown. Turn and cook on the other side. Remove from heat. (Don’t over crowd the elk if your skillet is smaller. Simply cook in two batches. I used a 14″ inch cast iron skillet.)

Add zucchini and leek mixture back to skillet. Place elk medallions on top of zucchini. Cover each elk medallion with marinara sauce and top with fresh mozzarella. Place under broiler for 5 minutes or until cheese melts. Remove from oven.

Garnish with fresh chopped chives and basil.

The finished medallions should be medium-rare and fork tender.

Enjoy!

INGREDIENTS

• 3 or 4 – 4″ inch cut elk backstrap (venison can be substituted)
• 2 tablespoons smoked paprika
• 2 tablespoons ground cumin
• 1 tablespoon garlic powder
• 1 teaspoon kosher salt
• 4 tablespoons butter

DIRECTIONS

1. Mix all dry ingredients together and rub on all sides of elk backstrap. Let marinade for an hour or two.
2. Be sure that your backstrap is room temperature before cooking.
3. Melt butter in a cast iron skillet over high heat.
4. Add backstrap to the HOT skillet and brown on all sides until you get a rich dark coloring.
5. Remove from skillet and let rest uncovered for 10 minutes.

We served this with a fresh golden and red beet quinoa salad.