For those of you who’ve filled your freezer with elk or hope to in the months ahead? Try this delicious recipe from Pnuma contributor, Lindsay Persico.
Lindsay is a wife, mother of three, and a Certified Personal Trainer with a Specialization in Fitness Nutrition from NASM. She’s also an outdoor and hunting adventure junkie with a passion for cooking wild game.
Hunters finding their freezers filling up with fresh wild game will appreciate these stuffed elk steaks as a delightful and hearty way to compliment the hard work and value represented in those white, wrapped, frozen, packages of memories. The creamy cheese paired with garlic and bacon compliment the wild flavor only elk can deliver. I hope you enjoy this dish as much as my family and I did while reliving the memory of the hunt.
- 1 lb Elk steak butterflied into two steaks ¼- ½ inch thick
- 1 C. Mozzarella cheese
- ¾ Package of cream cheese
- 2 C. Spinach chopped fine
- 2 t. Minced garlic
- 5 Strips of bacon cooked and chopped fine
- Olive oil to coat the steak
- Salt and pepper to taste
- Baking string to tie up the steaks
Preheat oven to 425 degrees. My steak was in one large roast so I cut it in half and then butterflied the two halves. If you have individual steaks you can just butterfly them. Next mix the cheeses, spinach, garlic and bacon into a thick paste. Season the steaks with salt and pepper to taste and turn them so that the grain of the meat is running from left to right. Spread the cheese mixture onto them leaving a small edge of the steak uncovered.
Roll the steaks up carefully starting with the edge nearest to you and tuck in any filling that starts to slip out. Tie the steak with strings each about an inch apart from each other to keep it from coming apart while cooking. Place the steaks in a glass baking dish and brush with olive oil. Season with salt and pepper and place it in the oven. Bake for 25 minutes and then broil for another 5 minutes. This should cook the steaks to about medium. Remove from the oven and let rest 10 minutes. Slice into steaks, remove the stings and enjoy!