Elk Steak Roulade with Artichoke Hearts

Elk Steak Roulade with Artichoke Hearts
Print Friendly

This elk steak roulade recipe is just one more way to utilize some of the wild game roasts you have in the freezer. It’s perfect for a special occasion and simple enough to make during any day of the week. Cook it indoors or outdoors.

I used jarred artichoke hearts, combined with baby spinach, ricotta cheese and Swiss cheese. You could substitute the ricotta cheese for cream cheese or substitute the Swiss cheese with slices of Provolone. Slice the meat rolls into 1 inch thick pinwheels and serve with a fresh green salad and a glass of Cabernet Sauvignon.

If you’ve made any of our recipes, we’d love to hear from you. Send us an email or leave us a comment below the recipe you’ve used. You can also comment on our Facebook, Pinterest or Instagram pages.

Served 2

Ingredients

  • 1 pound to 1 1/2 pounds elk roast, trimmed
  • kosher salt and freshly ground pepper
  • 1 teaspoon olive oil
  • 1 cup artichoke hearts in oil, chopped
  • 1 clove garlic, minced
  • 2 cups baby spinach
  •  1 teaspoon kosher salt
  • 4 tablespoons ricotta cheese, divided
  • 2 slices Swiss cheese
  • 2 tablespoons unsalted butter
  • toothpicks

Directions

Preheat oven to 400°F.

Heat a skillet over medium heat and add olive oil. Quickly saute chopped artichoke hearts, garlic and spinach. When spinach is wilted remove from heat and season with salt.

Slice the elk roast in half lengthwise, then carefully butterfly each piece of meat. Gently pound the elk with the flat side of a mallet or meat tenderizer until 1/4 inch thick. Lay out on a cutting board and season both sides with salt and pepper. Spread the ricotta cheese evenly over the meat. Divide the artichoke mixture and place in the center of each piece. Top each with a slice of Swiss cheese. Roll the meat away from you and secure with toothpicks or cooking twine.

Heat a cast iron or oven proof skillet over medium heat and add butter. Sear the meat on all sides until golden brown, about 15 minutes. Place the skillet in the oven and cook for 5-10 minutes, or until desired doneness. Remove and let rest for 5 minutes, then slice the meat rolls into 1 inch thick pinwheels.

 

With Every Order, You Support RMEF

Rutting Ridge – Wine with a Cause

Rutting Ridge Cabernet and Chardonnay have been specially selected for the Rocky Mountain Elk Foundation (RMEF) for their ever-pleasing style—one that’s ready for drinking now, with great appeal to novice drinkers. This Cabernet and Chardonnay come from California’s Lodi American Viticultural Area (AVA). This region, located 60 miles east of San Francisco, is impacted by dramatic day-to-night temperature changes of up to 40°F. The result is incredibly ripe fruit that make classic wines of great intensity.

Equally as important about these great wines is “the cause.” For every bottle sold, Rutting Ridge Cellars donates $3 to benefit the Rocky Mountain Elk Foundation’s wildlife and habitat conservation efforts.

Elk Steak Roulade with Artichoke Hearts

Elk Steak Roulade served with Rutting Ridge Cabernet Sauvignon.

Elk Steak Roulade with Artichoke Hearts

Opted to cook the elk roulade outdoors using my Campchef 3 burner grill and Campchef BBQ Box. Makes cooking that much more fun.

Elk Steak Roulade with Artichoke Hearts

 


Comments or Suggestions