This rolled elk backstrap is filled with a few simple ingredients that I had in the garden as well as in the refrigerator. I pulled a few leeks from the garden and diced up a few garlic scapes from my garlic before it could flower. The garlic scapes add subtle hints of garlic to the dish without being to over powering. I also added some chopped bacon, mushrooms and rosemary from my herb garden. Pan seared and then finished in the oven at 350 degrees, these elk roulades were the perfect end to a long weekend! Slice and serve with pan sauce and steamed vegetables.
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
- 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
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!