It is almost here. The Super Bowl is coming this Sunday, and that means we got some cooking to do.

This Sunday is possibly one of the biggest food holidays of the year. Okay, it is not an "official" holiday. But, it ranks in the top 5 for my favorite days to chow down on some grub. Thankfully, the "holiday" follows hunting season, and there is usually a surplus of wild game in the freezer. That is why I like to utilize the wild game and incorporate it into as many dishes as I can for the upcoming game.

For those lucky enough to have elk in the freezer, it is polite to share. Elk is a delicacy in Montana and is always welcome at gatherings and special occasions. When it comes to feeding a bunch of people, I try to find recipes that can stretch a package of elk meat further. Something that can feed a group of people without leaving a giant empty hole in the freezer. My tried and true ELK CARNITAS recipe is a great way to share some of the harvests you worked so hard for.

christine siracusa via
christine siracusa via

What you will need:


1 2lb elk roast. Any cut roast will do. I use top sirloin roast.

1 10oz can of Rotel (diced tomatoes and green chilies)

1 large onion diced

1 Tbs cumin

1 Tsp salt

1/2 Tsp black pepper


.....other people to help eat

edgar castrejon via
edgar castrejon via

How to prepare:

Dice up the onion and place it in the bottom of your crockpot. Place elk roast on top of the onion. Score the meat with a knife (meaning lightly cut the roast in a grid pattern). Top with a full can of Rotel. Season with salt and pepper. Sprinkle cumin on top.

Set crockpot on low heat for 4-6 hours. The roast should easily pull apart with a fork.

Shred roast into small pieces and place back in the crockpot. Let it rest in cooking liquid for 20 minutes before serving.

Serve on warm tortillas with lime wedges and cheese.

This recipe will easily feed 6-8 people. Or you can do lots with the leftovers. I tend to do tacos on day 1, nachos on day 2, and what's left can make enchiladas on day 3.

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