Stuffed Buffalo Flank
This recipe works very well with any larger wild game. We like buffalo, moose, or elk because the flank is so large it will feed us and company. It takes a couple of days to prepare but very well worth the wait.
Ingredients:1 Large Flank Steak - Tenderized
Rub the steak with salt, pepper, and thyme.
Place in a large dish or platter, add chives, parsley, and red
wine vinegar. Marinate in the refrigerator overnight, basting and
turning a few times. Soak the bread in whole milk, drain and mash
until smooth. Mix the bread with fresh greens, cheese, bacon, and
nuts. Pull the steak out of the refrigerator and
drain well. Spread the mixture on the steak and roll it up. Tie
the roll with butchers twine. Heat the olive oil in a casserole dish. Lightly
brown the roll, turning frequently so that all sides are browned.
Cover the roll with boiling water and add a bay leaf. Cover and
simmer for 3 hours, drain, chill, and slice thinly before
serving. Fresh beets, green salad, or corn on the cob,
and hot rolls makes a complete meal fit for a king.
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