Crock Pot Elk Barbecue



3 lb. boneless elk meat, cut into chunks

1 large onion, chopped

1/2 cup green bell pepper, chopped

Water to cover meat

2 tsp. instant beef bouillon

1 can (11 oz.) tomato soup

1/4 cup Worcestershire sauce

1 tsp. garlic powder

1 tsp. dry mustard

1 tsp. thyme

1 TB paprika

2 TB brown sugar



Toasted Buns



Remove fat from meat chunks and place meat in crock pot/slow cooker.



Add onion, green pepper and water to cover. Add bouillon and mix well.



Cook on LOW heat setting for 8 to 9 hours or until meat is well done and

shreds

easily with a fork.



Let water cook down to about one-half cup of liquid. Add rest of ingredients

and stir to mix.

Simmer for about one hour, stirring occasionally. Meet should be pretty well

shredded by

the end of the cooking time.



Spoon over toasted bun halves to serve.



Serves 6 to 8.

ELK STEAKS WITH GREEN PEPPERCORN SAUCE



4 (8 oz.) elk steaks, cut 1 inch thick

2 to 3 cloves garlic, minced

2 tbsp. virgin olive oil

Salt & freshly ground black pepper to

taste

--GREEN PEPPERCORN SAUCE:--

4 tbsp. unsalted butter

1/4 c. whole green peppercorns

Salt & freshly ground black pepper to

taste

1 tbsp. cognac

Wash steaks and pat dry. Trim all visible fat. Combine garlic and

oil. Pour over steaks and marinate, refrigerated 2 to 4 hours. Season

steaks with salt and pepper. Broil 5 to 7 minutes per side or until

meat has only hint of pink. Serve with peppercorn sauce. In small

saucepan, melt butter and stir in remaining ingredients. Heat to boil,

stirring constantly. Pour sauce over steaks. Serves 4.

Elk and Bean Chili 
 
This is a great recipe for game meat or beef, whatever is available to
you.

Ingredients
1/2 cup olive oil
5 large onions, chopped
1/4 cup dutch cocoa powder
1/3 cup honey
1/4 cup chili powder, medium hot, divided in half
1/8 cup ground cumin, divided in half
1/4 cup dried Mexican oregano
1 pound elk hamburger (venison or beef may be used)
2-28 ounce cans crushed tomatoes with juice
6 cloves garlic, minced
1-30 ounce can dark red kidney beans, rinsed
1-15 ounce can black beans, rinsed
1-4 ounce can diced green chilies
1 fresh jalapeno, diced (deseed and devein if you don't like the
heat)
1 1/2 cups water
1 tablespoon salt
2 teaspoons ground chipotle chile pepper
1/8 teaspoon ground cassia cinnamon
8-10 Main Course Servings

Instructions

Heat the oil in a large heavy pot over medium-high heat. Add the
onions and saute until tender, about 8 minutes. Add the garlic
and continue to cook until fragrant, about 2 more minutes.
Mix in the cocoa powder, half of the chili powder and cumin, and
the oregano. Cook 1 minute.
Add the elk (or other meat) and cook until browned, about 7-10
minutes. Mix in tomatoes and honey. Bring to simmer. Reduce heat
to medium-low, cover, and simmer for about 30 minutes.
Add beans, water, salt, chipotle, cinnamon and other half of the
chili powder and cumin. Bring to boil over high heat and then
reduce to medium and simmer uncovered until it thickens
slightly, about 20 minutes. Stir often.
Season with salt. Can be prepared 1 day ahead. Cool slightly
before serving or refrigerating. You can also freeze it for
future use.
Helpful Hints
Assorted toppings go well with this chili: sour cream, chopped
fresh cilantro, green onions, shredded cheeses, diced hot
peppers, and shaved bittersweet chocolate.