Hi everyone. Thought I would put together a little cook along. My dad passed away last weekend and although he did not introduce me to archery he's is at fault for the outdoor addiction that I have. So as a small tribute to him I thought I would share a recipe that is from his mom and is one of his favorites.

So here we go. Braciole Ingredients -Traditionally a flank steak but I used a peice of trim meat from the front shoulder of an elk. It was from the upper shoulder where it connects back to the ribs. Any flat steak will work. -2 hard boiled eggs -4 strips of bacon -Italien Parsley -Parmesian Cheese -A couple cloves of garlic -Crushed Red Pepper -Marinara Sauce -Salt and Pepper -Olive oil

This meal takes some feeling. Since the meat is rarely the same size you need to eyeball the amounts of everything. Cook with feeling.

Chop and mix the eggs, raw bacon, Italian Parsley, shredded Parmesian, garlic, and crushed red pepper. I would say there is about a 1/4 teaspoon of red pepper, but if you like a little spice add more.

We have a fancy garlic smasher but any method will work.

Mixed

Next put the steak in a plastic bag. Something like you would put vegies in at the grocery store. Then hammer it with the flat side of a mallet until it is nice and thin. This step takes a while and in my opinion I could have flattened this one out a little more.

Then salt and pepper both sides to your liking.

Sorry about the huge pictures. Photobucket seems to be outsmarting me.

Next take your mix and spread it over the steak leaving a little space at the top edge.

Then wrap into a roll and tie together using butchers string.

Put enough oil in a heavy pot to cover the bottom and heat on high heat.

The oil needs to be nice and hot to brown the meat. Brown teh meat on each side. It takes about 3 or four minutes to do each side. When you flip it to a new side make sure you move it to a hot part of the pot. This step is important so that the Braciole doesn't fall apart in the pot during the next step.

Sorry to hear about your Dad... I lost my hunting partner, friend, confidant and Dad 11 yrs ago and it still hurts. Thanx for the recipe

Thanks Twobears. It hurts but I have lots of great memories.

Now for the messy part. Pour enough marinara sauce to come almost to the top of the meat. Usually the pot is extrememly hot and the tomato sauce splatters everywhere, so be careful.

Bring the sauce to a boil and then turn the heat down to simmer. Apparently the real secret to making the dish is to leave the lid part way open.

And let it cook for a couple of hours, turning over occasionaly. I shot a calf this year so it was extremely tender and cooked in two hours. If it's an old cow maybe give it another half hour.

Remove it from the pot. Cut the string off and slice it into half inch slices.

Serve it over pasta with some extra sauce from the pot and a little more Parmesian, salad with some Italian dressing and bread. Invite over some close friends and enjoy.

Hope you enjoy it.

I'm sorry to hear of your recent loss. Hope your friends and you enjoyed what looks like an excellent meal. Thanks for the post. -bb

Sorry for your Father's passing. The dish looks good and I plan on giving it a try. THanks for sharing.....Randy

Sorry to here about your Dad. Mine fed my outdoor addiction till he lost the fight in '95. Miss him alot when I'm in the woods. As a Chef i would recommend a nice red wine, not too dry but smooth, a homemade wid grape perhaps :P

Sorry to hear about your Dad, looks like good comfort food to me!

Thanks for the recipe. It looks real good. God Bless.

He lives on in your, and now our, thoughts. I look forward to another tasty meal! Thanks for sharing. I will try this on the weekend.

Sorry for your loss.

Food looks great.

Thanks for sharing.

Rick

Wow I can't spell it but thats a favorite dish (with beef) for us fingerlakes Itallians!! JEFFW

It's 6.30am here in Australia while it's about 3.30pm your way and my mouth is watering seeing your recipe.

Thanks heaps and very sorry to hear about your Dad, I lost mine in July.

Dave

Inrut, have you tried this recipe with other wild game meats? I'm a diehard hog hunter and thought maybe I could use some of that meat and see how it tasted. Sorry about the loss of your father.

oh my gosh im starving!!

Do you deliver...I'm starving!

Sorry to hear about you losing a wonderful family member. That recipe looks great too!!!

Awesome thread, thank you.

Hey everyone. Thanks for the thoughts. Standingbear you are correct about the dry red wine. Makes an excellent addition. Jeffhalftrack it's spelled braciole, but is pronounced more like brajole. And RonD, I have never made it with pork, but have seen soem recipes for the same dish with pork. Just alittle different filling. Pleaase let us know if it works out. Personally I would try it with anything.

Sorry to all you guys that have watering lips. Didn't intend to make anyones work day harder than it already was.

SHOULD'VE POSTED A WARNING AT THE TOP OF POST:

DROOL BIBS AND PAPER TOWELS ARE STRONGLY RECOMMENDED WHEN FOLLOWING ALONG TO THIS POST. NOT RESPOSIBLE FOR FOR DAMAGE TO COMPUTERS! Wallbldr

Sorry for you loss.

Great recipe, and great "build-along!" (Beef) flank steak is often overlooked, but excellent when prepared properly. I'm excited to try this one.

Just one question, if I don't have any close friends (all the guys who've toes I've mashed please accept free invitation to follow up on this one), can I substitute in-laws instead? Just kiddin'. LOL

Actually, I do wonder how the raw bacon in the stuffing turns out. Does it cook thoroughly or still chewy or what. Is it better to err on the side of finer chop, or rough?

Thanks for posting! I'm gonna finally have a good use for those flat steaks off of whitetail shoulders. And flanks as well, which are typically so small I don't usually try to save them but would be ideal for something like this.

Condolences,,That's some proper cookin' there.

That sounds and looks good, I will give it a try.

Thanks

DCM, I chop the bacon into peices that are about a 1/4 inch square, maybe even a little smaller. They become extremely tender and melt in your mouth. You don't notice much of them except in flavor.

Sorry to here bout your Pop's. Lost my 17 years ago he has never left my side, Got some elk in the freezer killed 2 1/2 weeks ago. Let you know how that spike bull and your receipe come together.

I had to call my aunt Carmella, we called this "Braciole" good stuff, never thought to use venison? thanks for the idea JEFFW

Sorry to hear of your loss inrut, I've added this to my build along favs. Might try it Saturday. I hope our chief chef at the Campfire will pick up on this one! lol

Sorry bout your Dad. Thanks for the cook along. I love to get recipes of others favourite recipes so I can try them myself. Peter

Prayers for your Dad, he taught you well! TLM

Sorry about your dad. I'll cook this one for him as well!

Inrut i am cooking this tonight!!!!

ill let you know how it turned out

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