Succulent Smoked Elk Roulade with Creamy Gorgonzola Sauce might sound tedious and overly complicated, but really it’s a very simple dish to prepare and the outcome may sway your traditional ways for cooking up some of those cuts of elk you have in the back of the freezer.
Originating from the French word “rouler” meaning “to roll”, the roulade is simply a filled and rolled dish, secured closed with the use of toothpicks or string, cooked and then sliced in rounds and served. Traditionally found in several European cuisines, various savory roulades have been made using beef, pork, chicken or veal and then filled with combinations of cheeses, vegetables and sometimes other meats.
Now, I’ve made this recipe with multiple cuts of elk meat including tenderloins, the bottom round, flat iron steaks and even a few slices of backstrap. The secret is to keep the meat balanced with a combination of ingredients that not only flavor the meat from the inside but also work to keep everything moist during the cooking process.
When combining the delicate flavor of shallots, hints of garlic, sautéed mushrooms, wilted spinach, the saltiness from prosciutto ham and hints of the sharp Gorgonzola cheese you have yourself a succulent blend of flavors that work well together appealing to any palate.
Creamy Gorgonzola Sauce