Two Great Holiday Recipes from Wild Game Cuisine

As the old saying goes, it’s the most wonderful time of the year! In this post, we’ve rounded up two great holiday recipes from our friends at Wild Game Cuisine. From roasted elk top sirloin, which goes toe-to-toe with prime rib, to stuffed bison tenderloin, guests will be sure to leave your home with full bellies and happy hearts this season. ~ The Editors

Roasted Elk Top Sirloin

Here’s just another quick wild game roast recipe that just might set off your smoke detector.

This recipe is similar to how we used to prepare our prime rib for Christmas dinner. It was always a show stopper so I figured why not do the same thing with a beautiful elk roast. The butter blend is packed full of flavors that include parsley, oregano, rosemary, garlic, salt and pepper. If you don’t have dried minced garlic simply substitute with a minced clove of garlic. Keep an eye on the roast while it’s baking and be sure to remove it from the oven when the internal temperature hits 140 degrees.

Let the roast rest for ten minutes to ensure that you have a perfect medium rare when you slice and serve.

Find out what ingredients you need and how to finish making your own Roasted Elk Top Sirloin from our friends at Wild Game Cuisine.

Stuffed Bison Tenderloin with Gorgonzola Cream Sauce

For your next holiday meal, serve your family Stuffed Bison Tenderloin with a creamy Gorgonzola Sauce. The tenderloin is stuffed and rolled with a medley of flavorful yet simple ingredients and then roasted to perfection.

For more information about how to order a Durham Ranch Bison Tenderloin for your next holiday or family gathering, visit Sierra Meat and Seafood.

Christmas Stuffed Bison Tenderloin with Gorgonzola Cream Sauce

• 4 pound Durham Ranch bison tenderloin, trimmed
• 12 slices prosciutto
• 2 (8ounce) packages baby portabella mushrooms, chopped
• 4 cups baby spinach
• 2 ounces Gorgonzola cheese, crumbled
• 2 shallots, finely chopped
• 2 cloves garlic, finely chopped
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon fresh thyme
• 1/4 teaspoon kosher salt
• Salt and pepper, to taste
• Gorgonzola cream sauce (recipe below)

Using a sharp knife, carefully butterfly the tenderloin opening it up like a book. Cover with plastic wrap and gently pound the meat to an equal thickness of about ½ inch thick. Season with salt and pepper and set aside.

Continue reading the directions for Christmas Stuffed Bison Tenderloin with Gorgonzola Cream Sauce here.

• 

  About The WON

  The Women's Outdoor News, aka The WON, features news, reviews and stories about women who are shooting, hunting, fishing and actively engaging in outdoor adventure. This publication is for women, by women. View all posts by The WON →