If you aren’t in a rush and you’re looking for other Tex-Mex type alternatives for your wild game, try this smoky slow cooked meat recipe. I used an outside round roast and cooked it on low for 14 hours to ensure that the meat was fork tender and would shred easily. The smoky flavor and heat from the chipotle peppers added a bit of a ‘kick’ to each and every bite. (Be sure to reduce the amount of chipotle peppers by half if you prefer less heat.)
Serve in warm corn tortillas with Queso Fresco, onions, sliced radish, cilantro, guacamole and other condiments.
- 2 1/2 – 3 pounds elk roast, cut into 2 inch cubes
- 1 onion, roughly chopped
- 3 garlic cloves, thinly sliced
- 3 chipotle peppers in adobo sauce, roughly chopped
- 1 teaspoon adobo sauce
- 7 ounce green chiles
- 2 bay leaves
- 1 tablespoon cumin
- 1 tablespoon Mexican oregano
- 1 tablespoon garlic powder
- 1/4 teaspoon cloves
- 1/8 teaspoon cinnamon
- 1 cup beef broth
- 12oz beer (substitute beef broth)
- kosher salt, to taste
Add all above ingredients to a slow cooker, cover and cook on low for 12-14 hours or until meat is fork tender. Remove the meat and shred with a fork. Place shredded elk meat back into the slow cooker. Serve in warm corn or flour tortillas with Queso Fresco, onions, sliced radish, cilantro, guacamole and other condiments.
If you have leftovers, heat the shredded meat and serve over chopped lettuce with Queso Fresco, onions, cilantro and sliced avocado.