More than a elk farm.......
We Specialize in Quality Elk Products
TRY ONE OF OUR FAVORITE RECIPES
Chef Steven Lifter, Touchmark, Appleton, Wi
Jack Kaestner, Executive Chef, Oconomowoc Lake Club
By Sheldon Boerner, Sous Chef, Hotel Mead
By Dolores Berger,Diana's Mom
1 elk flank or round steak (1 Ĺ pounds)
12 slices smoked bacon
1 medium shallot or onion - diced
freshly ground pepper
Dipping Steak Sauce - optional
Mix ketchup and Worcestershire sauce together to taste
Using mallet or edge of a small plate, flatten and tenderize meat by beating. Lay bacon evenly over steak. Spread onions to completely cover surface. Well season with Lawry's and pepper.
Roll meat to form one large roll. Place toothpicks every Ĺ inch to hold together. Season the roll with Lawry's and pepper again. Cut off 1 Ĺ inch pieces (makes approximately 8 rollups). Coat cooking grate on outdoor grill with cooking spray to prevent sticking. Prepare charcoal. Using hot prepared outdoor grill, sear roll-ups 1 minute per side. Continue to grill an additional 3 minutes per side and immediately take off. Donít overcook. Serve with dipping steak sauce.