Elk season is coming up pretty soon and this is a really tasty recipe if you have the good fortune of getting one. Best of luck!
Rolled Stuffed Elk Roast ...Ingredients:
8 slices bacon
1 medium onion, chopped
1/2 cup chopped celery
1/2 cup chopped carrots
1/3 cup seasoned dry bread crumbs
2 tsp. dried parsley flakes
1/4 teaspoon salt (can add more later to taste)
1/2 teaspoon fresh ground black pepper
3 cloves crushed garlic
3-4 pound elk roast: use a top or bottom round roast, no more than 1 inch thick; butterfly if necessary.
Recipe:
Fry the bacon in a large skillet until crisp.
Remove from heat reserving 3 tablespoons of bacon fat.
Crumble the bacon and set aside.
Heat oven to 350 degrees.
Sauté the onion, celery,and carrots in the reserved bacon fat over medium heat until tender.
Remove from the heat and stir in the crumbled bacon, bread crumbs, parsley flakes, salt and pepper, and garlic.
Sread the mixture evenly on the roast and pat firmly into place.
Roll the roast up, jelly roll style, rolling with the grain of the meat.
Tie the roast with kitchen string, then place in a roasting pan.
Roast to desired doneness, 22 to 30 minutes to a pound.
A couple of extra strips of bacon toothpicked to the top before roasting is a good touch!
Dullhook
Rolled Stuffed Elk Roast
I gotta go rummage in the freezer now.
Linear Mode
