**Smoky Slow Cooked Elk Meat Tacos** 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.

Ingredients

• 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

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Directions

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.

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This Recipe Is Published Here

bon appetit