2-for-1: Boozy Crockpot Elk Roast Recipe–> Fajitas

DSC01371While neither of these recipes are my own, both are really good and fairly easy to make, so I am excited to share them with you. The roast makes good leftovers: these Pioneer Woman fajitas were really good!

I found the Elk Roast Recipe from ChipolteChick on Food.com. I halved the recipe and used my crock pot to make. Here’s what I used:

  • 1.5 lb. elk roast
  • 1/2 can beer (about 6 oz.)
  • 1 T. Worcestershire
  • Season salt 
  • Black Pepper
  • 1 garlic clove
  • 1/2 cup onion, sliced
  • 1 T. brown sugar
  • 1/4 cup chili sauce

Place roast in crock pot and season with salt and pepper. Pour in chili sauce and brown sugar, layer onion slices and minced garlic on top. Pour beer into crock pot and cook on LOW for 6 hours. The roast was pretty tender, and the juices do have a slight beer taste to them. I served it with mashed potatoes, but you could easily put veggies into the crock pot with the meat.

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The roast was OK, but the leftovers were FANTASTIC! I used the Pioneer Woman’s Beef Fajita recipe as a base for the remaining 1/2 pound of roast that we had.

In a shallow 8 x 8 inch glass pan, I combined:

  • 1/4 cup olive oil
  • 1.5 T Tablespoons Worcestershire Sauce
  • Juice from 1/2 of a lime
  • 1 clove Garlic, Minced
  • 1/2 Tablespoon Cumin
  • 1/2 Tablespoon Chili Powder
  • 1/4 tsp. paprika
  • 1/2 teaspoon Garlic Salt
  • 1/4 teaspoon Black Pepper
  • 1/2 Tablespoon Sugar

I had onions left over mixed in with the roast already, but feel free to add more sliced onions if needed.

Then I thinly sliced the remaining roast and placed the meat into the pan, turning it with a fork to coat all sides. I marinated it in the refrigerator for about 2 hours, then heated it up in the frying pan for about 40 seconds on high heat.

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I then put the meat into a warm flour tortilla and topped it with cheddar cheese and a dollop of sour cream. You could add salsa or guacamole, too. Delicious!

Takin’ a Break…Green Chili Chicken and Wild Rice Burritos

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This dinner was too good not to post, even though it is not a recipe using wild game. As someone who appreciates having a freezer full of game meat to eat throughout the year, I also think it’s important to have some really good non-game meals to turn to for a break in the action every once in a while. After two to three weeks of only eating meat consisting of venison, elk, and antelope, I am usually ready for a meal with some white meat! I would say we eat chicken or pork two times a month (plus leftovers from those meals). I am a big fan of the Smart Chicken brand, which is sold locally at our store. I hope you add this recipe to your rotation for non-game nights; I know I will be making it again.

Green Chili Chicken and Wild Rice Burritos

Yield- 4 burritos

This recipe takes a little prep in cooking the chicken, but is well worth it. I cooked the chicken the night before and used a microwavable bag of wild and brown rice blend that you don’t even add water to (who knew?!- one of my latest WalMart finds) which made assembling this meal quick and easy today.

Ingredients:

3/4 lb. cooked, diced chicken breast (about 1.5 cups)

Montral Chicken Seasoning

Chili powder

Cumin

Season salt

4 medium-sized flour tortillas (I use Mission Carb Balance)

1 T. butter

1/2 cup chicken broth + 2 T.

2 T. AP flour

1/4 cup half and half

1/2 cup salsa verde

1/4 cup shredded cheddar cheese

2 T. medium heat salsa

1 bag Uncle Ben’s Wild and Brown Rice microwavable blend (or about 1 cup of cooked  wild/brown rice)

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  • Season chicken breasts with montreal chicken seasoning and bake at 350 for 30 minutes or until no longer pink inside.
  • Dice chicken into cubes.
  • Cook rice according to package directions. The microwavable bag I used simply requires you to cut a vent in the top of the bag and microwave it for 90 seconds and it’s ready to go.

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  • Melt butter in medium sauce pan. Whisk in flour to make a paste.
  • Add in chicken broth, half and half, and salsa verde and whisk until smooth and simmering.
  • Sprinkle in a dash of cumin, chili powder, and season salt.
  • At this point I added in about 2 T. more of chicken broth because I thought it was too spicy. I recommend doing a taste test and adding in more chicken broth if you want to dilute and lessen the heat. Allow sauce to simmer down and thicken again.
  • Stir in the diced chicken and cooked rice to make the filling.
  • Lay out four medium tortillas and spoon 1/4 of the filling into each.
  • Top with 1 T. shredded cheddar and a dollop (about 1/2 Tbsp.) of medium salsa.

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  •  Roll tortillas and seal ends.

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  • Wrap each burrito in a strip of tin foil and seal tin foil completely around it to make a little package.

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  • Toss the tortillas into the oven onto the oven rack and bake at 350 for about 10-15 minutes.

Store any leftovers in their tin foil packages in the refrigerator for up to three days. To reheat, wrap tortilla in a paper towel and microwave.

Nutrition Information: According to Livestrong.com

Per Burrito:

Calories- 423

Protein- 30 g

Total Fat- 13 g

For a more detailed nutrition profile, click this link http://www.livestrong.com/recipes/mos-green-chili-chicken-wild-rice-burritos/

Elk Enchiladas with Homemade Enchilada Sauce

I made these enchiladas with a use-up-what-we-have mentality and they turned out pretty good. I think they tasted better the second day, actually. They would be good using chicken and cream of chicken in the sauce recipe, too.

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Elk Enchiladas with Homemade Enchilada Sauce

  • 2/3 lb ground elk/venison/meat
  • 5 medium flour tortillas ( I use Mission Carb Balance)
  • 1 c. shredded cheese ( cheddar / cheddar jack)
  • season salt
  • Green onions, optional

Homemade Enchilada Sauce:

  • 3/4 can cream of mushroom soup
  • 2 c. tomato puree
  • 3/4 c Mild Rotel
  • cumin
  • chili powder
  • garlic salt
  • black pepper
  • cilantro

Preheat oven to 350.

1. First prepare the sauce. On medium heat combine mushroom soup with tomato puree, 1/2 c Rotel, and spices in a frying pan. I did not measure the spices, so add a little at a time until you get the level of desired heat.

2. Transfer enchilada sauce to a small bowl. Spray the pan with cooking spray and cook meat until no longer pink. Season with season salt.

3. Add half the sauce into meat and stir to combine.

4. Begin assembly: Scoop meat into each tortilla and top with a big pinch of shredded cheese. Roll and place into a greased 8×8 baking dish. Repeat five times or until all enchiladas are assembled.

5. Pour remaining enchilada sauce over top and sprinkle the remaining cheese.

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5. Cover with tin foil and bake for 20 minutes. Garnish with green onions, if desired.

Gardening Tip-  These green onions are from the garden. After harvesting them, I washed and finely chopped the onions put them into a clean, empty pop bottle that I keep in the freezer. That way I can shake out however many onions I need throughout the year.

What to Do with Gamey Elk

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Ah, nothing quite prepares you for that first bite of juicy, medium-rare, fried-to-perfection elk tenderloin, until……. you sink your teeth into it and realize it is completely and totally inedible and tastes like you are eating raw elk! I found myself in this predicament three days ago while making elk steaks for dinner. While I hadn’t marinated the meat–mistake #1- I had liberally seasoned it with Steak Seasoning while cooking, and it smelled great. Ha. It was truly the worst tasting elk meat I have eaten. EVER. By this time I was hungry and frustrated, so I put the meat in a plastic container to think about my options, and proceeded to make a grilled cheese for dinner. Yes. And it was cheesy, edible goodness.

So, what do you do with gamey elk steak? Why, make Crockpot Elk Fajitas of course! I am not one to waste food, so I knew I had to think of something. As a last resort I would have given it to Jade, but I reallty didn’t want to feed my elk to the dog if I could help it. So I left the steaks in the fridge for two days with the seasoning I had put on them while cooking to let that really absorb into the meat. At least I hoped it was. Then I came across this recipe for crockpot steak fajitas and decided that it would be my steak salvation. I followed the recipe more or less, but cut back on the Rotel and omitted the bell pepper (Joe won’t eat ’em and they are ridiculously expensive at our local store). I sliced the elk meat, added in the onions, then the seasonings, and turned the crockpot on LOW for about 3.5 hours. Now, the meat was already cooked to rare, and I didn’t want to dry it out. But if using raw meat, you would definately need to increase the time to 6 hours or crank up the crockpot to HIGH for 4 hours.

So, did it work? I would say yes, for the most part, this recipe saved the most gamey elk I have ever tasted (MY elk from this year!). There is still a slight elky flavor, but overall the meat is good and makes a nice fajita. We have had other steaks from this elk which have been great, and the burger is fantastic. I am not sure why this cut was so gamey, but it reminded me to 1) When eating elk steak, always lightly marinade for 1-2 days prior to cooking and 2) If you end up with inedible steak, make these fajitas!

Crockpot “Gamey” Elk Fajitas

Serves 4

  • 3/4 lb elk tenderloin/steak, sliced (already seasoned with whatever you like)
  • 1/2 of yellow onion, thinly sliced
  • 3/4 c. Mild Rotel tomatoes with green chilis
  • 1/2 tsp chili powder
  • 1/2 tsp cumin OR taco seasoning
  • 1/2 tsp coriander
  • 1/4 tsp garlic salt
  • Bell peppers (optional)
  • Medium Size Flour tortillas (I use Mission Carb Balance)
  • 1 c shredded cheddar cheese
  • Toppings: lettuce, salsa, sour cream, green onion, etc.
  1. Layer meat in bottom of crockpt.
  2. Top with sliced onions/peppers and Rotel.
  3. Sprinkle seasonings on top.
  4. Cook on LOW for 3.5 hours if meat is pre-cooked to at least rare. If meat is raw, cook on LOW for 6 hours or HIGH for 3-4 hours, depending on your crockpot.
  5. Layer meat mixture into warm tortillas, top with cheese and your favorite toppings.
  6. The gamey elk meat is now not just edible, but pretty darn good!

Spicy Venison Sausage Pasta

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I have been wanting to make this recipe for the past few weeks since I came across it on Pinterest, and tonight was the night. This dish is a winner and I will definately be  making it again. The original recipe uses turkey sausage, and can be found over at Kevin and Amanda’s blog. I made a couple tweaks and  followed the recipe using venison bratwurst made with my deer last year. The brats were made with a sausage kit and have hash browns and onion mixed in with the venison to add flavor. This pasta was delicious but it does pack some heat, but nothing overwhelming as long as you stick with the mild Rotel. I was skeptical about using the entire can, but am glad I did. If you don’t like some spice, this is not for you : )

Spicy Venison Sausage Pasta

  • (2) venison bratwurst
  • 1  1/3 c uncooked rotini pasta
  • 1 can Rotel, mild (10 oz.)
  • 1 can chicken broth (14.5 oz)
  • 1/2 c Half and Half ( I use fat-free)
  • 1 c. Three Pepper Cheese= colby jack
  • 1 c. diced yellow onion
  • 2 garlic cloves, finely diced
  • 1/2 c water
  • 2 T. diced Green onion
  • 1 T. olive oil

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1. Pour 1 T. olive oil in medium saucepan and saute diced onion and garlic with brats. I kept my brats whole at this point, as in the past when I have sliced them into round pieces first, they have gotten burnt and chewy.

2. Once onions/garlic are tender (3-4 minutes), remove from pan and set aside. At this point, the brats should be expanding and beginning to brown.

3. Now it is safe to slice brats into 1/4-inch round pieces and return to frying pan. Add about 1/3 c water to pan so that brats continue to cook for 7-10 more minutes without burning.

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4. Add onions/garlic back into pan, along with the can of Rotel, can of chicken broth, half and half, and pasta, salt and pepper, and allow to rise to a low boil. Your half and half will curdle slightly and then combine into the mixture–I was worried at first adding the cream here, but it turned out fine.

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5. Keep at a low boil until pasta is tender, about 8 minutes.

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6. Remove from heat, sprinkle with 1 c. cheese, and cover with lid to melt the cheese. Sprinkle with green onion* and enjoy!

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*Garden Tip!! Green Onions can be diced and the extra can be frozen in an empty plastic water bottle so that when you need just a sprinkle, you can pour the onions out frozen and be on your way with zero waste! I used green onion left from our garden this summer in this dish.

Can’t-Stop-Eating-Them Wild Game Nachos

I enjoyed these elk nachos with a side salad–they are so addicting! The filling but (mostly)healthy meal is great way to use up ground meat when you are short on ideas and sick of burgers.

Wild Game Nachos

Serves 2, with leftovers (maybe)

  • 1/2 lb ground elk, venison, or antelope
  • 1/2 c diced yellow onion
  • 1 garlic clove, minced
  • 1/2 jalapeno pepper, finely diced
  • 12 oz. (about 3/4 can) Vegetarian Refried Beans*
  • 1/4 c Medium-heat salsa
  • Season Salt
  • Chili Powder
  • 2 tsp. Taco Seasoning
  • 1/3 c shredded cheddar cheese

* I recently began using the Old El Paso Vegetarian variety as I realized they do not contain partially hydrogenated oils like the Traditional and Green Chili varieties, if you care about that sort of thing.

  1. Cook ground meat with onion, jalapeno, and garlic until meat is no longer pink. Season with season salt, taco seasoning, and chili powder to taste.
  2. Stir in refried beans and salsa to meat mixture and combine until smooth. Simmer on low heat another 1-2 minutes.

3. Lay out tortilla chips and top with nacho meat. Sprinkle with shredded cheddar cheese and microwave 15 seconds if you like your cheese melted. Top with salsa and start scooping!