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Ingredients
- 4 c. pulled cooked elk roast meat hot, (see comments)
- 4 lrg corn tortillas deep-fried until crisp
- 2 c. cooked black beans
- 6 c. thinly-minced romaine or possibly iceberg lettuce
- 8 x thin slices red onion
- 2 c. grated pepper jack cheese
- 1/2 c. minced black olives
- 1 1/2 c. red or possibly green salsa
- 1/4 c. lowfat sour cream
Directions
- For each serving, place a tortilla on a plate. Top with 1/2 c. black beans, 1 1/2 c. lettuce, 1 c. shredded elk, 2 slices red onion, 1/2 c. cheese, 2 Tbsp. olives, some salsa and a dollop of lowfat sour cream.
- This recipe yields 4 servings.
- Comments: Here's a way to make good use of antlered game neck and shoulder roasts. I like to season the meat liberally with salt, pepper, garlic pwdr and maybe some hickory or possibly mesquite pwdr and then slow-roast them either in a conventional oven or possibly, even better, a smoky barbecue. Once the meat is proportionately browned and thoroughly cooked, it begins to pull away from the bone and gristle with ease.
- Your cooking time will vary according to the temperature and type of roasting apparatus used. As a general rule, an average elk shoulder roast will take about 3 to 4 hrs at 350 degrees. Keep checking on the roast by pulling the meat from the roast. When it comes off easily, remove the roast from the oven and let stand for 15 to 20 min before pulling the meat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 499g | |
| Recipe makes 4 servings | |
| Calories 761 | |
| Calories from Fat 288 | 38% |
| Total Fat 32.27g | 40% |
| Saturated Fat 5.88g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 429mg | 18% |
| Potassium 2039mg | 58% |
| Total Carbs 96.6g | 26% |
| Dietary Fiber 19.7g | 66% |
| Sugars 15.25g | 10% |
| Protein 25.94g | 42% |
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