Elk Braciole
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Compared to a whitetail, you get much more meat off of an elk. You may get bored of the same old recipes when you have a couple of hundred pounds of meat to eat! This takes your elk into a classic Italian dish to bring it to new heights.
A braciole is a thin piece of meat, with a breadcrumb mixture spread across it, then rolled up and secured with butcher twine. It is then braised in a tomato sauce that will tenderize the meat until it is fall-apart tender. It is a dish that takes some prep work but the end result is worth the hard work!
I introduced elk into it to bring new life to some elk I had in the freezer. This was some sirloin cut that I had used. I kept it partially frozen when I sliced it to make it easier to slice, pro tip! I then pounded it out to about 1/4” thin to be more tender and to be able to roll it. I cut it into about 6” long pieces. Doing so will allow the meat to braise correctly when it’s rolled up and not take too long.
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This requires quality ingredients too. I went with the best cheeses I could find. We even made a loaf of sourdough bread from our starter that I was able to make toasted bread crumbs out of for the filling. I used fresh herbs and vegetables to make it even better!
The homemade tomato sauce was the only way to go for me. Wild game is a special resource that deserves to be respected in the kitchen. The acidity from the tomato sauce will help break down the meat during the braising process. Roasting the ingredients brings out a delicious caramelized flavor that only helps your final product.
Yes, this is a good bit of work, and you’ll make a mess of the kitchen, but I promise you, it is absolutely worth it! I served mine along with some homemade black pepper pecorino pasta that I hand-rolled into a garganelli. The pecorino and pepper in the pasta added a great flavor to combat the acidity of the sauce. I also served it alongside some marinated grilled broccoli and grilled sourdough bread from the loaf we made!
