Stuffed Wild Game Rolls

 

  • 4 very thinly sliced venison, antelope or elk steaks approximately 6 by 3 inches
  • ½ cup flour
  • 1 tsp salt
  • 1 tsp pepper


Stuffing Ingredients

  • 11/2 cup dry bread crumbs
  • 1 small chopped onion
  • ½ cup chopped celery
  • 2 cloves garlic, chopped fine
  • 1 egg
  • 1 cup chicken or beef broth (reserve ¼ cup for cooking)
  • ½ teaspoon sage
  • Salt and pepper to taste
  • 2-4 tbsp olive oil or fat

 

Using a meat mallet, flatten the steaks to about ¼ inch thickness and sprinkle on the inside with salt and pepper.

In a small pan sauté the onions and celery in the olive oil until transparent, add the garlic for the last minute.

Combine the bread crumbs, sage, drained sautéed vegetables, the raw egg and the broth and mix until moist.

Spread the stuffing on the meat, then roll into tight rolls and fix with a toothpick.

Dredge the rolls in the flour, sprinkle with additional salt and pepper and brown in the olive oil or fat, adding more oil as necessary.

When the rolls are browned, transfer to a glass baking dish and add an additional ¼ cup of broth. Cover with a lid or foil, bake at 375 for 1½ hours.

This dish is terrific served with oven roast potatoes and carrots for an elegant yet very healthy and easy to make dinner. Add some fresh rolls and a salad and you have a truly gourmet style mea.

It is important to keep in mind that wild game recipes are typically going to require additional liquids than cooking with beef or pork since they are naturally very lean.

Additional cooking fat or oil may also be required to add flavor to the meat and to ensure that the spices are carried throughout the meat.