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My wife makes her "Braciole" with lesser cuts of elk here, but it's much the same as the above version and always a treat on a cold winter day.
Even better washed down with a big red wine, eh?
Absolutely Lloyd. Preferably a Brunello or Super Tuscan in my book. But if you want that gamey barnyard flavor get something from Chile or Argentina. A good pedigreed Rhone would also make me a very happy man. I better go shoot an elk now..
__________________ Nothing ruins your Friday like finding out it's only Tuesday
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