By Margie Nelson @Wyldgourmet / @Margie__Nelson
This is one of my favorite dishes to make with a nice primal cut that is sometimes less than tender. You can use any of the typical roast cuts such as the top round, bottom round or even the eye of the round would work well.
When this dish is made up and plated it is beautiful and you and your guests will enjoy it for a simple family dinner or something a little more special.
· One elk roast
· 2 zucchini
· 2 carrots
· 1 red pepper
· 1 sweet onion
· Zest of one lemon
· 4 Tbsp olive oil separated in half
· 1 cup grated cheese or your choice (Asiago, Gruyere, provolone, white cheddar, cream cheese etc.) or a combo of them all. Pick your favorite
· Garlic Salt and white pepper
· Cavenders Greek Seasoning
· Butchers string
· ¼ Cup Balsamic Vinegar
Take two sheets of saran wrap and lay one down on your cutting board and place your roast on top. Lay the other sheet of saran on top of that and carefully pound your roast out flat with a heavy meat mallet to ¼ - ½ inch in thickness. Season both sides with garlic salt and white pepper and a good sprinkle of Cavenders Greek Seasoning. If you can’t find Cavenders in the spice section of your supermarket, use another steak seasoning of your choice. Rub both sides down with the seasoning and set aside.
Clean and slice your red pepper and onion into long thin strips. Peel your carrots and zucchini and cut them into long thin sticks. Using a mandolin with the julienne blade works well. But if you don’t have one, just keep slicing.
In a heavy skillet heat the olive oil to medium and add the carrots and onions. Saute them until the onions just start to become translucent. Add a little salt and pepper. Next add the red peppers and continue to saute about 3 minutes longer. Remove all the veggies from the skillet and lay on a paper towel to drain some of the moisture that was released during the saute. You don’t have to saute the zucchini, they will cook up nicely in the roulade.
Grate your cheese or cheeses.
On a clean surface lay out another piece of saran wrap large enough for your meat to lay flat on and place your pounded piece of elk on top. Cover the top of your elk with a thin layer of cheese. Then lay your veggies on top of the cheese so that the long julienned and cut pieces are all going the same direction. Alternate the veggies so it looks pretty. Now sprinkle the top of the veggies with the zest of one lemon, distributed evenly across the top.
Roll the meat from the bottom to the top with the veggies layed out going from the left to the right so they roll up nicely into the middle of the roulade. Roll this up as tight as you can using the saran wrap to get it started.
When you have your roulade all rolled up nicely, next cut 8 to 10 pieces of butchers string at least 12 inches long. Lay your roulade so the seam side is down. Starting at either end wrap the string around the roulade 1 to 1 ½ inches from the end and tie off with a knot. Repeat with the string every 1 to 1 ½ inches to the end of the roll. When you are done cut off all the string loose ends at the knot. Admire your work!
Using a nice long sharp knife cut the roulade into slices evenly between the strings leaving you some beautiful pinwheels of pure Elk and veggie loveliness. Do not remove the string. Each piece should be wrapped with string approximately in the middle, holding it together until you are ready to eat.
You can either grill the pinwheels or bake them in the oven.
For the grill or smoker have your heat on high. Brush both sides of your pinwheels with the balsamic vinegar and place on the grill. Flip after 3-4 minutes and repeat with the other side. Brush with balsamic as needed.
If you want to cook these in the oven, preheat to 375F. Sear the roll ups in another skillet with the remaining olive oil. Heat the oil to a high temp and sear each side 1-2 minutes per side or until nicely browned. Brush with balsamic and pop them into the oven on a baking sheet for 5-10 more minutes.
Serve with fresh buttered beets and beet greens, baked potato or any other side dish you enjoy. If you’re feeling crazy, make some mashed potatoes and a simple gravy and drizzle over the roulade.