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CouesWhitetail

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Here is one I throw together every year.

 

 

Take an 8" chunk of elk backstrap and filet it round and round like a cinnamon roll so you have a piece of meat about 8" wide and 1 foot long or better (original recipe called for flank steak, I changed it). Inside rub some seasonings, S&P, garlic powder or thin sliced garlic, pinch of Rosemary, whatever you have handy. Then put down a layer of spinach leaves, layer of thin sliced ham, or Proscutto or something along those lines, then a layer of sliced swiss, then a layer meat again & a layer of spinach leaves. Then roll the thing up and skewer it with toothpicks or tie it with cotton string. Cook on the grill slow with maybe a little olive oil. The cheese will try to run out the end so you may want to close them up too. When it is done cut it into 1" thick steaks.

 

 

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