In my house there are 2 foods we can not live without, home-made pizza and tacos. When summer hits tacos usually win and really who can say no to delicious meat on a corn tortilla? I usually use pork or chicken but a friend generously gifted me an elk roast and I could not resist trying it out.
This recipe for slow cooked elk can be used with pork, beef or chicken but if you get the chance you simply must try elk. The meat comes out so incredibly tender and full of flavor it is near impossible to resist trying bites as it cooks. Usually when I slow cook meat I have to stay near the kitchen and guard the meat from my family or they will sneak bites until it is all gone and this elk was no exception.
Elk, when properly processed, does not have a strong gamey flavor and in my opinion tasted very similar to beef. Obviously Elk has a unique wild flavor unlike beef but it is not overpowering and is really quite delicious. I found this great article on the gamey taste of game meat and what exactly affects the flavor as well as this one on the nutritional value of elk.
What you need
- 2lbs elk roast, chicken breast, beef or pork roast
- 2 cups chicken broth
- juice of 2 limes
- 2 tbsp cumin
- 1 tbsp paprika
- 1 tbsp sea salt
- 1 tbsp black pepper
- 1 tsp cayenne
- 1 yellow onion
- 3 cloves of garlic
- 4 tbsp olive oil
- cilantro, lime, red onion and tortillas for tacos
How to make it
- place meat in a crock with chicken broth and oil
- add spices and lime juice
- peel onion and cut in half, add onion to crock making sure to push the onion down so it is at least halfway in the water
- press garlic lightly just to release the juices and add to crock as well
- cook on med/low (or low if you have an older crock with only 2 settings) for at least 12 hours
- turn to high and cook 1 hour
- remove onion and garlic
- drain most of the water, leave about half a cup to keep meat moist and juice
- using a fork shred the meat, it should fall apart on its own
- add salt if you need extra
- to make tacos assemble on a toasted tortilla with cilantro, red onion and a bit of lime.