development – elk roast gone tacos & saag


We have never cooked elk before, but after roasting it for ten hours on low heat, we made several meals, eating it all week long.  (Many thanks to Sonya for the meat!)

Elk Roast Recipe:

(We had two 3 lb elk roasts, you can easily half the ingredients)

3 lbs elk roast
4 c chicken stock
1 large onion, halved and sliced thin
2 c coconut milk
5 large potatoes, quartered
1/4 c Worcestershire sauce
1/3 c soy sauce
4 cloves garlic, pressed
1/4 c  lime juice
3 tbs parsley
2 tsp oregano
1 tsp thyme

Cook all of the above in a large roasting pan or crock-pot (275 degrees).

After eating our roast a couple days, I made tacos for dinner and a couple lunches.

Taco Recipe:

shredded roasted elk meat
1 tbs spicy green chili powder
1/2 tsp salt
1-2 tbs olive oil

1. Warm olive oil in a sauce pan, add the meat and spices and cook for about 5 minutes on low, or until meat is warm.
2. Warm your favorite tortillas and stuff with the elk meat and your favorite toppings. (We made homemade guacamole, and soaked & cooked pinto beans).

Elk  Saag:

We used the leftovers from the second elk roast to make Elk Saag. Saag is an Indian dish made of spinach and a combination of wonderful warm spices. Elk  Saag is by no means traditional Indian cuisine (as far as I know), but it sure tasted wonderful. (The photo at the beginning of this post is the Elk Saag).

Using my Chicken Saag recipe, I warmed the coconut milk & spices with the leftover elk, potatoes, onions, and then added the spinach. It probably took a half hour to make since the meat was already cooked and tender. We ate it with my brother Seanna before he and the designer took off to ski Saturday afternoon.

Do you make tacos with your left overs? Quesadillas? Pasta? Any leftover secrets you’re willing to share?

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