Elk Chile Verde with Chimichurri
A one dish meal full of spice and tender bite sized chunks of some of the best red meat around - Elk.
Servings: 4
Ingredients
- 1 1/2 lbs Elk stew meat
- 2 Poblano peppers
- 1 Anaheim peppers
- 1 large sweet onion, diced
- 4 garlic cloves. finely chopped
- 4 tbsp flour
- 1/4 cup olive oil
- 1 tbsp ground cumin
- 1 tbsp garlic powder
- 1 tsp Mexican oregano
- 1 tsp ground coriander
- 1 tsp kosher salt
- 3 cups beef stock
- 1/4 cup Queso fresco cheese
- 1/2 avocado, chopped
Serrano Chimichurri
- 1 Serrano pepper, finely chopped
- 1 green onion, finely chopped
- 3/4 cup flat leaf parsley, finely chopped
- 1 tsp kosher salt
- 2 garlic cloves, minced
- 3/4 cup olive oil
Instructions
- Heat an outdoor grill to high heat and roast the peppers until the skin is fully charred. Remove and cover in foil to sweat. When the peppers are cool enough to handle, remove the charred outer skin and seeds, Chop the peppers and set aside.
- Preheat the Traeger grill to 500 degrees. Add a 12 inch cast iron skillet to the grates to also preheat.
- In a plastic bag add the flour and elk stew meat. Secure the bag and toss to coat all of the meat. When the grill is up to temp, add the olive oil to the skillet along with the coated meat, onions and garlic. Close the lid and cook for 20 minutes.
- Reduce the heat to 325 degrees. Combine the chopped peppers, seasonings and beef stock to the meat mixture. Close the lid and continue to cook for 60-70 minutes until the liquid is reduced and the meat is tender. Garnish with Queso fresco cheese, chopped avocado and drizzle with the serrano chimichurri.
Serrano Chimichurri
- Combine all chimichurri ingredients in a small bowl and set aside.
Notes
NOTE: You can always adjust the seasonings to your flavor palette. I have talked with several people who don't like cumin as much as I do - so I adjusted the amount for this recipe. Thank you as always for everyone's feedback.