Wild game is not always the most tender cut of meat. Large elk and deer live a hard life in Montana. They need strong muscles and bodies to survive. Critters living near agriculture can be big and tasty but those that spend a lifetime in the mountains have less fat and can be made of hard muscles. 

Tenderizing meat is a quick solution. Pounding the meat with a meat tenderizing mallet helps to break down the sinews and make the meat easier to chew. 

BIG BUCK or BULL ROULADE is a great way to use your wild game bounty.

• 2 lbs. of round steak
• 4-6 bacon slices, finely chopped
• 1 finely chopped onion
• ¾ cup of flour
• 1 tbsp of salt, ½ tbsp of pepper.
• 2 tbsp of shortening
• ½ cup of white wine or sherry
• 1 cup of water
• ½ cup of sliced mushrooms
• Cornstarch

Cut the meat into 2-inch squares. Pound the meat until it doubles in size. You want the meat to be about ¼ inch thick. Spread the bacon and onions onto the flattened meat. Roll up the meat and tie with a string or use toothpicks to hold the roll together. 

Roll the meat into the flour, salt and pepper. You can use your favorite spice. My favorite is Old Bay seasoning.

Add the shortening to a large skillet and brown the meat rolls evenly. When done, add the wine and water. Simmer for 30 minutes. Add the mushrooms and more water if needed. Simmer until tender. If you want a richer flavor, add some bouillon beef granules. 

Simmer until tender. Thicken with cornstarch if needed. Serve with mashed potatoes, rice or noodles. 

This recipe is elegant and delicious!

Montana Grant