Outdoor Life Online Editor

1 tbs. oil
2 tbs. butter
1½ tbs. flour
2/3 c. dry white wine
1¼ c. game stock (elk)

1 tbs. butter
2 garlic cloves, minced
2 shallots, minced
3 pears, peeled and cubed
½ tsp. ground nutmeg
salt and freshly ground pepper to taste

1. In a large saucepan, melt 1 tablespoon butter over high heat and cook the garlic and shallots gently, without browning them. Add the pear cubes and cook for several minutes.

2. While the pears are cooking, add the nutmeg and season to taste. The pear cubes must remain firm and not become a purée.

**3. **Flatten the cutlets and place a quarter of the stuffing inside each cutlet. Shape into a cylinder with the stuffing at one end. Roll the cutlet up to cover the stuffing. Fasten the cutlet roll with toothpicks or tie it with kitchen string.

4. In the same saucepan, heat the oil and melt 2 tablespoons butter, then sear the stuffed cutlets on all sides and place them in an ovenproof dish. Finish cooking in an oven preheated to 375ºF for at least 15 minutes, depending on the size of the cutlets.

5. Add the flour to the fat remaining in the saucepan to make a roux. Return to the heat and cook slowly while consistently stirring to obtain a light brown roux.

6. Deglaze with the white wine and reduce by a third. Moisten with the stock while stirring constantly. Bring to a boil and simmer until thickened.

7. Slice the elk rolls and arrange decoratively over the sauce. Garnish with small raw pear cubes, accompanied with your favorite seasonal vegetables.

Recipe from Wild About Venison-World-Class Recipes for the Game Connoisseur (Stoeger Publishing, 2003)