Stuffed Elk Tenderloin

Stuffed Elk Tenderloin
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In celebration of our Wild Game Cuisine Cookbooks being a success, I wanted to share this simple stuffed elk tenderloin recipe. This recipe uses prosciutto for the added saltiness and a mild blend of basil pesto and cottage cheese. I added cooked quinoa to help bind everything together and included sauteed leeks for a mild onion flavor. Overall, I think it was a success since we both inhaled the entire tenderloin in one sitting. – Enjoy

Ingredients

  • 1 elk tenderloin
  • 4 slices prosciutto
  • 1 cup cottage cheese
  • 1 cup cooked quinoa
  • 2 tablespoons basil pesto
  • 1 cup leeks, cleaned and chopped
  • 2 cloves garlic, minced
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper

Directions

Using a sharp knife, carefully start to butterfly open the elk tenderloin making sure that it remains about 1/4 inch thick lengthwise. Place the tenderloin between to pieces of wax paper and gently tenderize with a meat mallet. Rub both sides of the tenderloin with olive oil and season with salt and pepper. Set aside.

In a small bowl, stir together the cottage cheese, cooked quinoa and basil pesto.

Heat a small skillet over medium heat and melt 1 tablespoon of butter. Add chopped leeks and garlic cooking until the leeks are slightly golden brown. Remove from heat when done.

Place the tenderloin on a clean surface and add the prosciutto, the cottage cheese mixture and the top with the leeks and garlic. Starting at one side of the tenderloin, begin to roll up the meat creating a pinwheel. You’ll lose a little of the mixture out from the ends but that’s OK. Using butcher’s twine, begin at one end tying a knot and then lay the string so it rests along the length of the tenderloin. Place your thumb on the string one inch from the first knot and continue to wrap the tenderloin to hold everything in place.

Preheat oven to 400° F.

Heat a cast iron skillet over medium heat and melt 2 tablespoons butter. Place the stuffed tenderloin in the skillet and cook for about 5 minutes until browned on one side. Rotate and continue to cook on all sides until the entire tenderloin is browned, about 15 minutes total. Remove the skillet from the heat and loosely cover with tinfoil. Place skillet in the oven until the internal temperature reaches 140° degrees, about 20-25 minutes. Remove from oven and let rest for 10 minutes before serving.

Stuffed Elk Tenderloin

Using a sharp knife, carefully start to butterfly open the elk tenderloin making sure that it remains about 1/4 inch thick lengthwise.

Stuffed Elk Tenderloin

In a small bowl, stir together the cottage cheese, cooked quinoa and basil pesto.

Stuffed Elk Tenderloin

Place the tenderloin on a clean surface and add the prosciutto, the cottage cheese mixture and the top with the leeks and garlic.

Stuffed Elk Tenderloin

Using butcher’s twine, begin at one end tying a knot and then lay the string so it rests along the length of the tenderloin.

Stuffed Elk Tenderloin

Cook on all sides until the entire tenderloin is browned, about 15 minutes total. Place skillet in the oven until the internal temperature reaches 140° degrees, about 20-25 minutes. Remove from oven and let rest for 10 minutes before serving.

Stuffed Elk Tenderloin

Remove from oven and let the Stuffed Elk Tenderloin rest for 10 minutes before serving.

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