Though the term is French in origin, roulades—meat stuffed and rolled—can be found in food cultures worldwide. Germans call them rouladen, and often throw a gherkin into the middle, but the choice of stuffing is all a matter of taste. Pesto is popular, as is cheese, usually of the bleu variety. Lately I've been stuffing elk steaks with roasted green chiles and queso fresco or cotija for a southwestern spin on the dish. I've also been grilling mine, rather than giving them a traditional braise. Regardless of how they're made, I've yet to meet a roulade I didn't like. Here are some tips for making them yourself.