Apple Gorgonzola Elk Eye-of-Round
This apple gorgonzola elk eye-of-round recipe transforms a lean cut into a moist, savory wild game meal with bold flavor.
Servings: 4
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
Chef’s Tip
Because elk eye-of-round is extremely lean, avoid overcooking to keep it tender. Pull the roast from the oven slightly before your target temperature and let it rest—carryover heat will finish the cook while locking in moisture. Using bacon and olive oil adds essential fat, but a meat thermometer is still your best tool for consistent results.