Santa Fe Salad with Slow Cooked Elk


Sunday morning I threw an elk roast in the slow cooker.  I threw together a marinade that consisted of red wine, balsamic vinegar, orange juice, olive oil, Worcester Sauce, shallots, garlic, thyme, salt, and red pepper flakes.  There was no measuring involved… just a splash of this and dash of that.  8 hours on low heat… cooked perfectly.

I had planned a hearty meal of elk roast and root vegetables, but like many Sundays… plans change.  This week has turned into a leftover elk roast recipe marathon.

I sent Mark packing for his last hunt of the season with two amazing sandwiches…. I’ll put a recipe together for these soon.  He called from the road… having devoured the first by 10 am recommending that I add them to the blog.  So soon… I promise.

This recipe, Santa Fe Salad with Slow Cooked Elk, developed from an excess of tomatoes and avocados in the kitchen and my craving for some spicy, flavor packed, tex-mex dishes.  The Cilantro, Chipotle, Lime dressing was the tipping point that made the meal go from good to GREAT!  I hope you enjoy!!

Ingredients:

Elk Roast slow cooked
Lettuce – mixed leaf or Romaine would probably work well
Avocado – sliced
Red Pepper – chopped
Tomatoes – chopped
Red Onion – diced
Shredded Cheese – I used a mexican blend
Corn Tortillas
Cilantro
Lime – juice from half
Chipotle Chili – powder or grinder
Plain non-fat Greek Yogurt
Garlic  – 1 clove minced

Steps:

–  Prepare all veggies suitable for salad toppings

–  Warm corn tortillas over medium high heat in a skillet with a dash of olive oil…. until slightly crispy

–  Prepare dressing – Combine 3 tablespoons of greek yogurt, juice from half a lime, teaspoon chipotle chili powder, minced garlic, handful of finely chopped cilantro, salt and pepper, drop of olive oil… whisk together or use food processor

–  Arrange salad with tortilla on the bottom, layer or lettuce, another tortilla, lettuce, and finally toppings

–  Top with warm elk roast and divine dressing!

 

 

This entry was posted in Salads, Something light, Wild Game Recipes and tagged , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s