I finally got around to posting this tasty experiment. This was my February Throw Down entry. Who doesn’t like homemade pretzel’s and cheese, let alone stuffed with smoked elk?!
Smoked Elk Roast
Pretzel Dough
Marinara Sauce
Smoked Elk Roast
Rubbed down my roast about an hour before smoking it with cherry dust. I can't remember what temp I smoked it at but probably around 215°F until IT was 140°F. If I find my notes I'll update this post later.
Stuffed Pretzel's
Ingredients:
Marinara Sauce
This recipe is basically an online recipe adapted slightly. I don't usually measure this sauce out, just play it by taste.
Ingredients:
Black & Red pepper plus salt rub
I aged that provolone for 5 months.
Started on the dough after the elk went in the smoker.
Beautiful.. I almost just scratched the pretzel's and ate smoked elk.
Not a long smoke on the cheese but it soaked up plenty of smoke flavor for my taste.
Good thing the pretzel's didn't use up too much elk because I wanted a sandwich badly.
rolled and cut
The only 'making of' my sauce picture..
Ready to begin.
Gentle here. Once they start floating good, they're pretty much done. Quick process. This is where it get's the starchy pretzel flavor.
I baked mine on this sheet vs parchment paper. worked great.
Not the easiest recipe to make but well worth the efforts!
Smoked Elk Roast
Pretzel Dough
Marinara Sauce
Smoked Elk Roast
Rubbed down my roast about an hour before smoking it with cherry dust. I can't remember what temp I smoked it at but probably around 215°F until IT was 140°F. If I find my notes I'll update this post later.
Stuffed Pretzel's
Ingredients:
- 1 1/2 cups warm water
- 2 tablespoons light brown sugar
- 1 package active dry yeast
- 3 ounces unsalted butter, melted
- 2 1/2 teaspoons kosher salt
- 4 1/2 to 5 cups all-purpose flour
- Canola oil
- Smoked Elk Roast, cut into small pieces
- Smoked Aged Provolone (shredded)
- Sharp White Cheddar (shredded)
- Mild Blue Cheese Crumbles
- 5 quarts water
- 3/4 cup baking soda
- 1 whole egg, beaten with 1 tablespoon cold water
- Coarse sea salt
- In a mixer bowl w/ dough hook, mix the water, sugar, yeast, and butter. Let sit for 5 minutes.
- Add the salt and flour to the yeast mixture. Knead dough at medium speed until a smooth to form an elastic ball( 3 - 4 min). If dough is sticky, add 1 tablespoons of flour at a time until dough comes together.
- Transfer the dough to a lightly oiled large bowl and turn the dough to coat with the oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
- Turn out the dough onto a lightly floured surface. Divide into 8 equal pieces. Roll each piece into a 21” rope. Cut the dough into 3” pieces to make the pretzel bites. Roll each bite flat with a rolling pin and stuff with elk meat and cheeses. Fold over the dough and pinch the ends. Place on a baking sheet and continue until all pretzel bites are stuffed.
- Preheat the oven to 425 degrees F. In a large saucepan, bring water to a boil. Add the baking soda and lower heat to a simmer. Carefully boil pretzels in batches. Boil for about 30 seconds. Remove with a large slotted spoon. Place pretzel bites on a parchment paper lined baking sheet, about 2 inches apart. Brush the tops with the egg wash and season with salt. Place into the oven and bake for 15 to 18 minutes, or until golden brown.
- Serve warm with marinara sauce for dipping.
Marinara Sauce
This recipe is basically an online recipe adapted slightly. I don't usually measure this sauce out, just play it by taste.
Ingredients:
- 1 (6 ounce) can tomato paste
- 6 fluid ounces warm water
- 1 tablespoon olive oil
- 2 tablespoons minced garlic
- ½ of an onion, chopped
- 3 tablespoons freshly grated Parmesan cheese
- ¼ teaspoon dried oregano
- ¼ teaspoon dried marjoram
- ¼ teaspoon dried basil
- ¼ teaspoon ground black pepper
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon dried red pepper flakes
- ½ teaspoon salt
- Preheat a medium sauce pan over medium heat. Add the olive oil, garlic, and onion and sauté until onions are clear. Mix in the tomato paste, water, Parmesan cheese, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt.
- Simmer sauce for 20 minutes.
Black & Red pepper plus salt rub
I aged that provolone for 5 months.
Started on the dough after the elk went in the smoker.
Beautiful.. I almost just scratched the pretzel's and ate smoked elk.
Not a long smoke on the cheese but it soaked up plenty of smoke flavor for my taste.
Good thing the pretzel's didn't use up too much elk because I wanted a sandwich badly.
rolled and cut
The only 'making of' my sauce picture..
Ready to begin.
Gentle here. Once they start floating good, they're pretty much done. Quick process. This is where it get's the starchy pretzel flavor.
I baked mine on this sheet vs parchment paper. worked great.
Not the easiest recipe to make but well worth the efforts!
