Recipe: Elk-Stuffed Swiss Chard Rolls

by
posted on November 3, 2018
** When you buy products through the links on our site, we may earn a commission that supports NRA's mission to protect, preserve and defend the Second Amendment. **
swisschardelkrolls_lead.jpg

Cabbage rolls are a favorite traditional recipe for many people during the holidays. For others, the rolls are a staple enjoyed throughout the year. Some nationalities prefer to stuff the rolls with meat, while others just stuff them with rice.

In my family, meat rules, and wild game is the base for our filling. To change things up, we often use Swiss chard leaves to make the rolls instead of cabbage. They’re tender, yet strong enough to roll without tearing, and if fresh, you don’t have to blanch them ahead of time. Using Swiss chard offers a different flavor, and in my experience, is often preferred by guests trying them for the first time.

The large swiss chard leaves add color to the presentation, with red, orange or yellow stems. Any ground venison will work for Swiss chard rolls, but elk is always a sure bet around my house.

Ingredients

Chard Rolls
2 tablespoons olive oil
1 yellow onion, chopped
2 garlic cloves, minced
2 tablespoons tomato paste
2 tablespoons flat-leaf parsley, chopped
2 lbs. ground elk
1 egg
1½ cups cooked white rice
1 teaspoon salt
1 teaspoon freshly ground black pepper
20 large Swiss chard leaves

Tomato Sauce
2 tablespoons butter
2 tablespoons flour
2 28 oz. cans crushed tomatoes (frozen tomatoes also work well—if you’re a gardener)
2 garlic cloves, pressed
2 tablespoons white vinegar
1 teaspoon salt
1 teaspoon freshly ground black pepper

Directions
1. Heat the oil in a frying pan over medium heat. Sauté the onion and garlic until soft. Stir in the tomato paste and parsley, then take it off the heat.
2. Place the ground elk in a large mixing bowl. Add the egg, cooked rice, sautéed onion and garlic mixture, and salt and pepper. Mix ingredients together with your hands until blended.
3. Spread out Swiss chard leaves face up and add filling mixture. Using a spoon helps shape the mixture like a log to fit the leaf. Large leaves will use about ¼ cup of the mixture to fill the roll. If your leaves crack or break when rolling, blanch remaining leaves for one minute in boiling water, then place immediately in cold water. The blanching process will make rolling easier.
4. Roll leaves from the top edge, tucking in the sides as you go. When complete, place rolls tightly together in a baking dish, seam side down.
5. Cover rolls with the tomato sauce (instructions below). You can cover the rolls with whole Swiss chard leaves to help keep in the moisture.
6. Cover the baking dish with foil and place in an oven preheated to 350°F and cook for 1 hour.

Sauce Directions
1. Make a roux for the tomato sauce by melting the butter in a small saucepan over low/medium heat, then add the flour and continue cooking for another minute while whisking to combine well.
2. Add tomatoes, garlic, vinegar, salt and pepper, and let the mixture simmer until it thickens.

Latest

S&W Academy
S&W Academy

Smith & Wesson Announces Grand Opening of Training Academy

Smith & Wesson has announced the grand opening of the new Smith & Wesson Academy.

Preseason Report: Benelli Nova 3

As the 2025 fall season gets underway, check out this clip of Senior Executive Editor Jon Draper putting the Benelli Nova 3 through its paces, and chatting with Benelli USA VP of Marketing Tim Joseph about the gun's design and capabilities.

New for 2025: Cole Exclusive Rizzini BR220 Limited

Cole Fine Guns and Gunsmithing has introduced the Cole Exclusive Rizzini BR220 Limited 28-gauge/29-inch just in time for hunting season.

#SundayGunday: Bergara BMR-X Steel

This week on #SundayGunday, we’re taking a look at a precision rimfire rifle from Bergara, the BMR-X Steel. Available in . 22 LR, .22 Win. Mag., and .17 HMR, this handy little bolt-action is sure to pile up the small-game, and with the cost of rimfire ammo being a fraction of centerfire ammo, it’ll provide plenty of fun plinking practice in the off-season.

IHEA-USA Announces New Hunter Rewards Program and Investigation Instructor Academy

The International Hunter Education Association–USA (IHEA-USA), in partnership with Guidefitter, has launched PathPerks, a reward and recognition program designed for new hunter education graduates.

Remington Announces 4th Annual Shoot to Cure Fundraiser

Remington Ammunition will be hosting its 4th Annual Shoot to Cure sporting clays fundraiser on September 19, 2025.

Interests



Get the best of American Hunter delivered to your inbox.