Crockpot Elk Tacos, enjoying last fall's bounty.
The fall and winter hunting seasons are over for the year, and outdoorsmen are looking forward to springtime adventure. Turkey hunts, crappie fishing and spring morels are the quest for outdoorsmen this time of year. Reaching into the freezer to last season's bounty to create tasty meals this spring and summer is a great way to help relive the hunt.
This recipe for elk roast tacos is a personal favorite with a little bit of spice and brightness of fresh herbs and lime.
If you're into Elk hunting, be sure to read the Modern Wild Man post ~ Call of Wapiti~ here!
Modern Wild Man Crockpot Elk Tacos
Ingredients-
1 Elk roast 3 to 4 pounds.
1 T olive oil
1 large white or yellow onion diced
4 cloves crushed fresh garlic
2 cups washed dried pinto beans soaked overnight
1 T ground cumin
2 t cayenne pepper
2 t salt
1 - 10 oz can diced tomatoes with green chilies with liquid
32 ounces of beef broth
2 bay leaves
1 bunch fresh cilantro
1 fresh lime quartered
1/2 C shredded cheese
tortillas of choice
salt and pepper to taste
Start your tacos by searing the elk roast on very high heat in a heavy iron skillet. Add 1 Tablespoon olive oil to the skillet and put the skillet on high heat. Salt and pepper the elk roast and then sear the roast on all sides.
Add the seared roast into a large crockpot. Pour the 2 cups of soaked pinto beans drained, onion, and garlic over and around the roast. Add the canned tomato with liquid, bay leaves, cumin, salt and cayenne to the crockpot and stir around the roast. Pour over the beef broth and give it one last stir. Turn the heat to low for eight hours, or high for five hours.
Once the roast is done cooking in the crockpot remove it from the beans and tomatoes and slice or shred the roast for tacos. Using a slotted spoon, spoon out the beans and tomatoes for a great seasoned bean side to go with your tacos.
Serve the slow cooked elk meat on tortillas with a fresh squeeze of lime, a few sprigs of cilantro and some shredded cheese. An elk roast taco with fresh cilantro and citrusy lime juice alongside slow cooked seasoned beans, and maybe some spanish rice makes for a great change of pace for the wild game dinner table.
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This recipe for elk roast tacos is a personal favorite with a little bit of spice and brightness of fresh herbs and lime.
If you're into Elk hunting, be sure to read the Modern Wild Man post ~ Call of Wapiti~ here!
Modern Wild Man Crockpot Elk Tacos
Ingredients-
1 Elk roast 3 to 4 pounds.
1 T olive oil
1 large white or yellow onion diced
4 cloves crushed fresh garlic
2 cups washed dried pinto beans soaked overnight
1 T ground cumin
2 t cayenne pepper
2 t salt
1 - 10 oz can diced tomatoes with green chilies with liquid
32 ounces of beef broth
2 bay leaves
1 bunch fresh cilantro
1 fresh lime quartered
1/2 C shredded cheese
tortillas of choice
salt and pepper to taste
Start your tacos by searing the elk roast on very high heat in a heavy iron skillet. Add 1 Tablespoon olive oil to the skillet and put the skillet on high heat. Salt and pepper the elk roast and then sear the roast on all sides.
Add the seared roast into a large crockpot. Pour the 2 cups of soaked pinto beans drained, onion, and garlic over and around the roast. Add the canned tomato with liquid, bay leaves, cumin, salt and cayenne to the crockpot and stir around the roast. Pour over the beef broth and give it one last stir. Turn the heat to low for eight hours, or high for five hours.
Once the roast is done cooking in the crockpot remove it from the beans and tomatoes and slice or shred the roast for tacos. Using a slotted spoon, spoon out the beans and tomatoes for a great seasoned bean side to go with your tacos.
Serve the slow cooked elk meat on tortillas with a fresh squeeze of lime, a few sprigs of cilantro and some shredded cheese. An elk roast taco with fresh cilantro and citrusy lime juice alongside slow cooked seasoned beans, and maybe some spanish rice makes for a great change of pace for the wild game dinner table.
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