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!!
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
Lime – juice from half
Chipotle Chili – powder or grinder
Plain non-fat Greek Yogurt
Garlic – 1 clove minced
– 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!