Sauerkraut Rolls

This is old-school wild game cooking at its finest. Thin-pounded elk steaks get wrapped around a tangy sauerkraut filling studded with bacon and onion, then braised low and slow until the meat is fork-tender and the whole kitchen smells like a Central European farmhouse.

Elk is lean and can dry out fast, so the braising liquid is essential. That half cup of beef (or veal) stock creates steam in the casserole that keeps the rolls moist during the full hour of cooking. The bacon fat in the filling adds richness the elk needs.

A pinch of sugar in the sauerkraut tames the sharp acidity just enough to let the smoky bacon and peppery elk flavors come forward without being overwhelmed.

Pro Tips

• Pound the elk steaks between sheets of plastic wrap to an even ¼-inch thickness. Uneven pieces roll unevenly and cook at different rates.
• Tie the rolls snugly with kitchen twine but not so tight that filling squeezes out the ends.
• Use veal stock if you can find it. It has a lighter, more refined flavor than beef stock and won’t overpower the elk.
• Let the rolls rest 5 minutes after baking before cutting the twine. They hold their shape better.

Variations

• Substitute venison or beef round steak if elk isn’t available.
• Add a tablespoon of whole-grain mustard to the sauerkraut filling for a sharper, more complex bite.
• Stir sour cream into the braising liquid after baking for a creamy pan sauce to spoon over the rolls.