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I’ve been making this dish for 30 years, it’s a friend and family favorite. I have used moose, elk, and antelope. Substituting beef or pork would work, just make sure to cut away as much of the fat as you can before cooking.
When choosing a sauce, get one with lots of flavor, don’t use a mild sauce, the meat overpowers it and the dish is not as good. Las Palmas Medium Enchilada Sauce has proven to be the best for this recipe. When choosing a cheese be sure to spend a little more and get good quality cheese or they flavor will not be as good, and it will be greasy.
My favorite memory of serving this was from many years ago, when I brought some antelope to a friends house and made a batch. The kids woofed it down like they had not eaten in weeks. When we were near the end of the meal we told the kids what kind of meat they were eating. One of the boys’ eyes got really big and he had a look on his face like we just told him he ate poo. LOL, he was the one who went back and filled his plate with extra servings.
I have been making this so many years I never thought to take a photo, I’m going to have to whip up a dish and return to post the photos. Be sure to subscribe to my blog.
Put the roast in a slow cooker, cover with enchilada sauce (about 1 to 1½ cans depending on size of roast) and cook on high 6 – 8 hours, 2 hours before it is done shred the meat.
Shred the Cheeses into separate bowls.
Make and assembly line with tortillas, meat, & cheese
In 12" Non Stick Skillet heat 1 stick butter with 1 – 2 Tbsp oil over medium heat
Heat tortillas in butter & oil mixture, one at a time, on both sides until soft. Move to cutting board and fill with meat and Jack cheese. Roll and place in Baking pan. Repeat until pan is full. Enchiladas should be packed tight.
Cover enchiladas with enchilada sauce (1½- 2 cans) be generous or the enchaladas will be dry.
Top with optional ingredients & cheddar cheese
Bake at 425º until cheese melts and sauce is bubbling, about 30 – 40 minutes.
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Whenever I bring this to a pot luck, not only does the roast get picked clean the veggies left at the bottom (if any) usually go home with someone instead of in the garbage.
I’ve been making this roast for many years for band pot lucks and have been asked for my recipe several times. The recipe has changed a bit over the years and I try new things and I have had some fails. The recipe below is the best outcome over the years.
Tip: Put a grocery bag in a mixing bowl to collect scraps and ends, then tie off and throw away.
Learn from my fails:
Fail #1:One time I was making the roast for dinner at home, the housekeeper saw it was bubbling and thought she was doing me a favor by turning it down. The roast was not raw but it did not have that “fall apart” quality and did not taste as good. After that, if I have other people in the house, I put a note on my crock pot to leave on high or just tell guests not to turn it down.
Fail #2: I have also burnt this roast before by not adding enough water. I had asked a house guest to add water if needed and it didn’t happen. Having a little too much water tastes way better than dry and burned and makes for a happier dinner table.
Fail #3: At a work pot luck a coworker unplugged the crock pot to make some toast then did not re-plug it in. Since then when making anything in a slow cooker for an office pot luck I start it on high the night before then keep it on low while at the office…. and check on it often.
This recipe is a favorite at potlucks. Any wild game can be substituted.
Course: Main Course
Keyword: Crock Pot, Elk, pot luck, slow cooker, Wild Game
Servings: 2-3 People per pound
Rockcrok® 4-qt. Slow Cooker Set
Manual Food Processor
Quality Chef Knife
1LargeElk RoastCleaned and trimmed
1MediumLeek (White Part)Minced
3 – 4MediumCarrotsChopped into Small Cubes
3 – 4StocksCeleryChopped into Small Cubes
1Roasted Plabano PepperChopped into Small Cubes
From the Pantry
114.5 ozCan Diced TomatoesAny variety
1TBSPApple Cider VinegarImportant
1/3CupRed Wine or Wyoming Whiskey
Herbs and Spices
Fresh Ground Pepper
Fresh Ground Sea Salt
2 or 3Bay Leaves
Optional Add Ins
2MediumIdaho PotatoesChopped into Small Cubes (Any variety potato works)
1 to 4cupsWater
Season the roast on all sides with the fresh ground pepper, sea salt, and rosemary. Set aside.
Use the Manual Food Processor to mince the leak. Cut the onion into 2" pieces and add to the Food Processor and chop to desired size. (Do not use an electric processor, it will make the pieces too small very fast.)
Cut the carrots, celery, and optional potatoes. Chop the roasted pepper. Set aside.
Put the Rockcrok® Dutch Oven on the stove and saute the onions mixture and pressed garlic in the olive oil over medium heat, until a little soft. Turn off heat and let cool for 5 minutes. Contents will continue to cook.
Put the Rockcrok® Dutch Oven into the Rockcrok® Slow Cooker Stand. Place roast on top of the onion/garlic mixture.
Add the cider, wine or whiskey, tomatoes, herbs, and about a cup of water. Lightly stir.
Add the veggies and push around the roast. Add enough water so the liquids are even with the veggies, but do not overfill. Leave at least an inch at the top to prevent it from bubbling over.
Set Rockcrok® Slow Cooker Stand to high and cook all day, 8 to 12 hours. If your crock pot is smaller you may want to check on the roast during your lunch hour and add liquids as needed.
About a half hour before you transport the roast, give the veggies a little stir and turn Rockcrok to warm. To transport put the dutch oven in a cozy. Return to base and set on warm at the pot luck.
The apple cider vinegar does something to the texture of the meat so it does not turn weird after cooking it so long. You will not taste it in the finished roast.If this is for a work pot luck you can start the roast before you go to bed.During camping season I mix up a batch of the veggie mix and freeze in a zip lock for use in dutch oven recipes. You can double up while making this recipe to save time later.Visit my Pampered Chef Store pamperedchef.biz/tetontrekker