Homemade Nebraska Stuffed Meat Sandwiches With Elk
These stuffed meat sandwiches, known as runzas, are unique to Nebraska. The meaty, savory and highly portable sandwich is German in origin but has become synonymous with the Cornhusker State. Nebraskans even enjoy a fast food chain devoted entirely to the runza. Traditionally these sandwiches are made with beef, but many variations have been made over time. Our flavorful ground elk lends itself well to the tasty simplicity of the runza. These sandwiches are well-loved not only for their delicious flavor but for their hand warming properties during cold Nebraska winters.
Also Read: Elk Osso Buco: A Wild & Tender Twist On The Italian Classic
Ethically Raised, Healthy & Delicious Elk Meat!
Our elk live completely free range, roaming on 20,000 to 100,000 acre ranches. We source from two locations, one being the Rocky Mountains of the United States. The other source that fit our strict quality standards was an elk ranch in the pristine mountain valleys of New Zealand. They wander as they please, grazing and foraging as they engage in all of their natural instinctive behaviors.
As with all of our meat, these animals are never administered hormones, antibiotics or steroids of any kind. Elk is some of the most delicious and healthy meat you can eat, considered by many to be the most heart healthy meat in existence. Chefs love using our elk for its delicate flavor and outstanding tenderness.
- 4 ½ cups all purpose flour, divided
- ¼ cup coconut sugar
- 2 packets of active dry yeast
- 1 teaspoon sea salt
- ¾ cup milk
- ½ cup water
- ½ cup bison tallow + extra
- 2 large eggs
Also Read: Elk Medallions: Juicy, Tender & Flavorful Gems + Recipe
For the elk meat filling:
- 2 pounds ground elk
- 2 medium yellow onions, chopped
- ½ medium cabbage, chopped
- 2 teaspoons seasoning salt
- 1 teaspoon garlic powder
- 1 teaspoon freshly ground black pepper
- In a large mixing bowl, combine 1 ¾ cups flour, coconut sugar, yeast and sea salt. Set aside.
- Heat the milk, water and bison tallow in a saucepan over medium heat. When the mixture reaches approximately 125 degrees Fahrenheit, pour it into the bowl with the flour mixture. Crack the eggs into the bow.
- Use an electric mixer on low (or if you don’t have one you can mix by hand with a whisk). When the dough is blended, turn the speed up to high for about 3 more minutes.
- Add the remaining flour to the mixing bowl. Knead the dough by hand for approximately 7 minutes, or until it’s smooth and stretchy.
- Grease another bowl with some oil or melted tallow. Add the dough to the bowl, cover and place somewhere warm (on top of the refrigerator is always a safe bet) until it has doubled in size. This should take about an hour.
- While the dough is rising, prepare the elk meat filling. Heat some bison tallow in a large, cast iron skillet over medium heat. Add the ground elk and onions. Cook just until the elk is no longer pink (don’t overcook). Drain the excess fat from the pan. Add the chopped cabbage, garlic powder, seasoning salt and freshly ground black pepper to the skillet. Cook until the cabbage begins to wilt. Remove from heat and set aside.
- Preheat the oven to 350 degrees Fahrenheit. Prepare a greased baking sheet (or two).
- Retrieve the risen dough from where it was placed. Remove the plastic wrap and punch it down. Divide into 12 equal portions. Recover, removing one piece at a time to work with.
- Working one piece at a time, roll the dough into a six inch by six inch square. Put ¾ cup of the elk meat filling into the center and fold over, forming a rectangle shape (like a hot pocket). Seal the edges tightly by pinching with your fingers.
- Place the assembled sandwiches on the greased baking sheets and bake in the preheated oven for approximately 20 minutes or until golden brown. Serve immediately.
Our Friendly Team Is Here To Support You
At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.
Also Read: Traditional Cabbage Rolls With Elk And Wild Boar Bacon
Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar and seafood.