Easy Shredded BBQ Elk Sandwiches
Adapted from the recipe at http://www.elk-hunting-tips.net – Thanks Dave!
• 1 Elk Roast that will fit in your crock pot (remember, it will reduce in size and create broth as it cooks)
• Water (experiment with this – some people cover the roast, some use less)
• Your Favorite BBQ Sauce (some recommendations include Sweet Baby Rays Original, Famous Dave's Sweet and Zesty and Bull's Eye Original)
• Chopped Onions, Carrots, Beans or other veggies as desired (these can be mixed into the sandwiches, or served on the side, with or without the BBQ sauce.)
• Deli Rolls (whole wheat!)
Great for hot summer days! In a crock pot (put it outside or in your garage so it doesn’t heat up your house) or large pot on the stove put a whole elk roast and veggies and cover with water. For crock pot, cook on high for 4 hours, or low for eight hours. On the stove cover and simmer on low for four hours or more (make sure the water level stays high).
Remove roast and veggies from water and let excess water drain from meat. Use as a stock for other recipes either within one week, or freeze excess in ice cube trays then put in freezer bags and keep in freezer for up to 3 months).
Separate roast from vegetables. Slice roast across the grain 1/2 to 1 inch thick. Use two forks to shred slices of meat. Put meat back into pot (add the veggies back if you want, or leave them on the side) and pour you favorite BBQ sauce over it until desired saturation is achieved. Reheat and serve as sandwiches, or as an entree. Re-heating is not necessary, however, and can be served cold.
Serve with a side-salad of garden or farmers market greens and whatever other veggies you like to top your salads with – choose vinaigrette or reduced fat dressing - and dress your salad, don’t drown it!
Also great with corn on the cob (easy on the butter) or fresh sliced watermelon.
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