Author | Dominic Trimboli
Brand | MEAT!
Chef | Remi Warren
The crew at MEAT! knows when you bag something as big as an elk, you’re going to need a lot of recipes to work through all that meat! So, the crew at MEAT! reached out to Backcountry Hunter Remi Warren to see some of his favorite elk recipes.
This time he’s making Elk Street Tacos from the front shoulder of a bull elk. We’ll sear it then cook it low and slow to give it a pulled pork like texture. While we’re making street tacos, you can use this as the base for burritos, enchiladas, tamales and more.
Taco Ingredients:
- Elk Shoulder
- Corn Tortillas
- Lime Slices
- Cooking Oil
- Pico De Gallo (Optional)
- Salsa (Optional)
- Cilantro (Optional)
- Cotija Cheese (Optional)
- Lettuce (Optional)
Taco Seasoning Ingredients:
- 2 Tbsp. Salt
- 2 Tbsp. Cracked Black Pepper
- 1-2 Tbsp. Cumin
- 1-2 Tbsp. Garlic Powder
- 1-2 Tbsp. Onion Powder
- 1 Tbsp. Chili Powder
- 1 Tbsp. Smoked Paprika
- 1 Tbsp. Red Pepper Flakes
- 1 Tsp. Cayenne Pepper
Tools:
- Pellet Grill, Smoker or slow cooker
- MEAT! Vacuum Sealer
- MEAT! Knife Set
- Cast Iron Skillet
Directions:
We’ll start by making the simplest part of our recipe, the Taco Seasoning.
- First, keep in mind the amount of seasoning you need will depend on how large your elk shoulder is. Use the quantities above as a guideline and scale up as needed if you need more.
- This is a mild to medium level of spice. Feel free to increase or decrease any of the amounts to suit your preference.
- Add all the dry ingredients in the taco seasoning section to a bowl, mix thoroughly and set aside for later.
Now we’ll start making our pulled elk shoulder.
Get your cast iron pan hot enough to sear, and then coat your elk shoulder in a layer of oil salt and pepper.
Drop your elk shoulder in the cast iron pan and allow it to sear for a few moments on each side.
While searing, start your pellet grill and set it to 240F. If you’re using a slow cooker, set it to your preference. We prefer low and slow, but if you need it faster go ahead and kick the temperature up.
Pull your elk shoulder from the pan once it’s finished searing and coat it in a thick layer of our taco seasoning.
Once it’s coated, place it directly onto your grill grates or into the slow cooker. Remember to add a small amount of broth or water to the slow cooker if you’re using one.
Your elk is finished cooking once it’s reached 200-210 degrees internally. This can take anywhere from 4-12 hours depending on the size of your shoulder and the temperature you cook at.
Shred your elk and place it in a large container. Now add some of our taco seasoning and mix it into the pulled elk.
Heat up your corn tortillas on the stovetop briefly and then fill them with the shredded elk meat and whatever toppings you like. We’re partial to cilantro, lime, salsa and cotija cheese on ours!
Once you’re finished, use your MEAT! Vacuum Sealer to store and save your shredded elk for later. It makes for a simple and delicious meal for base camp.
