If you have ever wondered how to cook elk, especially a lean, less tender cut like bottom round, Chef Albert has the answer. In this recipe, he walks through how to butterfly, stuff, and braise elk bottom round into a wild game dish that is both flavorful and tender. This preparation is ideal for hunters, outdoor chefs, and anyone looking to elevate their field-to-table cooking.
Step 1: Understanding the Cut
The elk bottom round is a lean cut from the hindquarter. Chef Albert identifies it by its grain, shape, and connective tissue, including silver skin and fascia, which must be trimmed for tenderness.
“You can tell by the grain of the meat and the shape. That connective tissue right there — that’s what makes it chewy.”
After trimming, leftover bits can be saved for stew meat or stock. Even freezer-burned edges can be salvaged with a careful trim.
Step 2: Preparing the Filling
To add flavor and moisture, Chef Albert prepares a stuffing with:
• Roasted garlic
• Mozzarella and parmesan cheese
• Italian breadcrumbs
• Prosciutto
• Fresh basil (chiffonade-style)
• Two eggs to bind the mixture
“We’re not going to put a ton of it in there — just enough to flavor it, especially with that roasted garlic.”
Step 3: Butterfly, Tenderize, and Season
Chef Albert butterflies the elk bottom round, flattens it with a meat mallet, and uses a jacquard tenderizer to break down the muscle fibers. He seasons with black pepper only, noting that the prosciutto and cheese already provide enough salt.
Step 4: Layer and Roll the Filling
He layers prosciutto, basil, and stuffing onto the meat, then rolls it tightly across the grain for tenderness. The rolls are tied with butcher’s twine or secured with skewers or toothpicks.
“We’re not trying to tie these up super tight — just enough to keep the shape.”
Step 5: Sear and Braise
Chef Albert sears the rolls seam-side down in a straight-sided sauté pan, caramelizing the outside. He then adds hot tomato sauce, brings it to a boil, covers with foil, and transfers to the oven.
• Cook time: 45 minutes to 1 hour
• For tougher cuts: Up to 90 minutes
“Braising is a combination cooking method — we sear it, then finish it in liquid, covered.”
Step 6: Slice and Serve
After resting, the rolls are sliced across the grain and plated with:
• Homemade noodles
• Roasted tomato, carrots, and asparagus
• A generous ladle of tomato sauce
“You want to make sure you have enough sauce for every bite.”
Chef Albert finishes with chopped parsley and serves the dish hot, tender, and full of flavor.
Pro Tips from Chef Albert
• Remove silver skin and fascia for tenderness
• Use twine or skewers to hold shape
• Do not overstuff — a little goes a long way
• Let meat rest before slicing
Join Us at Outdoor Solutions
Want to learn these techniques firsthand? Join us at one of our From Field to Table events hosted by Outdoor Solutions. You will cook alongside Chef Albert, learn how to process and prepare wild game, and enjoy unforgettable meals in great company.
Visit fromfieldtotable.com to explore events and recipes.
