Tuesday, January 7, 2014

Alfredo Stromboli--made with elk meat


So you've bagged your elk.  It's all been butchered.  Now what?

You roll up your sleeves and start replacing beef in MOST dishes.

Some people don't like the taste of elk.  I am NOT one of those people (obviously).

I have been cooking with elk for most of my marriage.  We rarely have beef, but I will admit that we do have beef occasionally (i.e. roast, hamburgers, etc.) There are some things that are better with beef.

So, what's so great about elk meat???  If you click on the table to the right, you will see that elk offers a high amount of protein with very little fat and calories! And (in my opinion) tastes better than ground turkey anyways.

AND...it seems like everyone is in to the whole "all natural," "free range," "organic," "no hormones" meat lately.  Let me tell you something...you can't get more organic than a wild elk. It just doesn't happen.

But...without further delay, I give you the recipe for Elk Alfredo Stromboli.

Wish the internet had a "taste" function!
For a video of the process go here!

Items I used (and love) while making this:
Bosch Universal Mixer
Flour Sack Towels
Jelly Roll Pan

Dough and Alfredo Sauce recipes adapted from Our Best Bites.

Alfredo Stromboli

1 1/2 C. warm water (105-115 degrees F)
1 Tbsp. sugar
1 Tbsp. yeast
1/2 tsp. salt
3-4 1/2 C. flour

In the bowl of your Bosch (or other stand mixer), combine water, sugar, and yeast.  Let stand for 10 minutes or until yeast is bubbly.

Add salt and stir. Add 3 C. flour, mixing well after each cup.  Gradually add more flour if necessary until dough starts to pull away from the sides of the bowl and barely sticks to your fingers.

Transfer dough to a bowl greased with olive oil and allow to rise for 30 minutes in a warm place.

Alfredo Sauce:
2 C. milk
1/3 C (3 oz.) low-fat cream cheese
2 Tbsp. flour
1 tsp. kosher salt
1 Tbsp. butter
3 garlic cloves, minced (or 1 1/2 tsp. minced garlic)
1 C. grated Parmesan cheese

Place milk, cream cheese, flour and salt in a blender and blend until smooth. In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don't want to burn the garlic.

Then add milk mixture to the pan.  Bring to a simmer, stirring constantly.  Keep stirring and let it cook for a few more minutes until it begins to thicken.

Remove pan from heat.  Add Parmesan cheese, stir, and then cover immediately. Let stand for 10 minutes before using.

Brown 1 lb. ground elk meat. 

Once dough has finished rising, punch down and roll out into a large rectangle.  Dough should be 1/4"-1/2" thick. Cut strips in dough (like picture below).

Combine browned Elk Meat & Alfredo Sauce. Pour onto Dough. Top with mozzarella.
Braid Stromboli by folding down the top flap and then braiding as you would a french braid. (see pictures below).

When you get to the end fold the bottom strip up, and tuck the last ends of your braid under the Stromboli.

Now brush with butter, and sprinkle with garlic salt, Parmesan cheese, and parsley flakes.

Cover with a flour sack towel and allow to rise 20 minutes.

Preheat oven to 425 degrees F. Bake for 15 minutes (or until golden brown on top.)



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