Wild Game Recipes: Elk Stuffed Cabbage Rolls

By Kristin Alberts

If you like using home-sourced ingredients, this recipe is for you. (Photo: Kristin Alberts/Guns.com)
If you like using home-sourced ingredients, this recipe is for you. It can be made with garden vegetables, wild meat, and home cannery. Though making cabbage rolls takes a bit of time, it’s well worth it when you sit down to dine.
While many cabbage roll recipes use only ground meat this one, adapted from my friend Connie, makes use of steak or roast for a hearty meal. We used both ground elk and elk steak, though most any wild game will excel in this dish.
Elk Stuffed Cabbage Rolls
Prep Time: 45 minutes
Start to Finish: Varies based on the cooking method
Sauce

1 large can of diced tomatoes (28-ounces)
1 small can Rotel tomatoes
1 small can tomato sauce (Can substitute home canned/crushed tomatoes)
1 small onion, chopped
2 cloves garlic, chopped
2 ribs celery, chopped
2 tablespoons olive oil

In a large skillet, heat the olive oil to sauté the onions, garlic, and celery until soft. Add the tomatoes — I like to substitute home-canned tomatoes and home-canned salsa instead of store-bought diced tomatoes and Rotel tomatoes. Stir well. For additional zing, add ½ teaspoon of red pepper flakes or a few shakes of your preferred hot

Source: Guns.com