Elk roast crock pot8/17/2023 ![]() I recommend double layering your tortillas for each taco, because they can be soft and fall apart easily.Ĩ. Remove the roast from your Crock-Pot with tongs or a slotted spoon, and transfer it to a serving platter to keep warm. When ready, fry up your street style corn tortillas in a pan with some butter. Slow-cook the elk roast for 8 to 10 hours on Low, or 4 to 5 hours on High, until it's tender enough to cut easily with the side of a fork. Cook up your rice on the stove top and start preparing your taco toppings, including lime wedges, cheese, sour cream, or whatever else you enjoy on your tacos.ħ. Let it cook on low with the shredded meat for about 2 more hours.Ħ. ![]() After about 6 hours of cooking, open the lid and shred and cut the meat up in the crockpot. Stir in the spices, and let it cook on low for 6-8 hours.ĥ. Sprinkle cut roast with salt, pepper, and garlic powder to taste. Fill the crockpot with water until there’s about two inches standing. Turn slow cooker on high and place frozen pot roast inside, no need to thaw. Dump the cumin, oregano, salt, pepper, cinnamon, and garlic into the crockpot along with the bay leaves and one of the limes freshly juiced.Ĥ. After a good searing, I drizzled a little bit of avocado oil in the bottom of the crockpot and threw the shank and onions in.ģ. We seared each side for about 2 minutes per side while the onions sauteed for a bit.Ģ. game stock or enriched stock (see below) 1/2-1 cup BBQ Sauce or store-bought BBQ sauce. We decided that before we through the shank into the crockpot, that maybe we should try giving it a good searing in the cast iron with the sliced up red onion and bacon grease. 4-to 6-pound neck, bone-in (use a whole venison neck or a 4-to 6-pound piece of an elk or moose neck) Kosher salt.
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