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One of our favorite recipes is Elk Roulade ala Mendocino:
Take a few thinly sliced (1/2 inch) pieces of elk, pound it for EXTRA tenderness as you do abalone, bread it with egg and Italian bread crumbs, take shredded cheese, and thinly (1/16 inch)sliced smoked pheasant and placed on top of the uncooked, breaded stakes. Roll this all up with the cheese and pheasant inside the elk. Tie each one together with cooking thread. Use olive oil, fresh garlic, and scallions and heat in a skillet, brown the roulades evenly and remove from the skillet. Let the oil drain from them and place in baking pan. Cook in a preheated oven at 350 degrees for about ten minutes and serve.
I know this may sound complicated but it is worth it. If you have the misfortune of no smoked pheasant use smoked turkey.
Enjoy!
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It is far better to dare mighty things, though riddled with failure, than to live in the dull grey of mediocrity.
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