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Shredded Elk Carne Adovada


Every time Nick harvests an elk, we are usually left with a lot of meat that is hard to clean and prepare because of all the sinew. We set it aside and label it “stew” or “shank” and it sits in the freezer. I have been so fed up with this waste of good meat, so Nick and I decided it was time to step out of our comfort zone and do SOMETHING with the lower leg meat. We were given some advice from our friend and New Mexico Senator, Martin Heinrich, who claims this is his favorite cut of meat. He told us to cover it in red chile and cook it overnight. So I took that advice and ran with it! The result was absolutely fantastic! I will definitely be experimenting with more ways to use this cut of meat from now on! 

Shredded Elk Shank Carne Adovada

About 2 pounds elk shank ( Lower leg)
Salt and pepper to taste 
1 tablespoon garlic powder 
3 tablespoons red chili powder 
1 teaspoon cumin 
1 teaspoon coriander 
half a teaspoon paprika 
About 1 teaspoon pepper
About 1 teaspoon salt 
Half an onion diced
Olive oil
1 tablespoon butter
2 tablespoons flour
1 cup hot water
5 cups broth, divided (I used beef broth)


Season both sides of the meat with salt and pepper generously.
 Heat one tablespoon oil in a cast iron pan over medium high heat. See your meat on all sides until browned, less than a minute per side.

Add the meat to a slow cooker.
Let the pan cool down while you prepare the chili sauce. In a bowl mix together the spices at the hot water and stir continuously until the powders are dissolved.I have this amazing chipotle red chile powder that my husband got me, but it is so spicy! So I used about half a tablespoon of that, and the rest was a mild red chile powder. 




Turn the heat back on the pan to medium and add another tablespoon of oil if needed. Add the onion and cook until soft but not browned, about five minutes.
Add one tablespoon of butter.
Add two tablespoons of flour and stir well to combine until the flower is browned, about two to three minutes.  Turn the heat down to medium low.

Slowly pour in the chile mixture, stirring continuously. It will immediately thicken up.

Keep adding the chile liquid and it will thin out. Keep stirring and cook for about 3 more minutes until it has thickened back up. Slowly add one cup of broth starring as it thickens. Turn heat back to medium and bring to a simmer. Once simmering, cook for another five to ten minutes on low heat, stirring occasionally until the right consistency. Mine took about eight minutes.
Taste it! Decide if you need to add more of anything. I thought it was great and ready to go!

Pour the sauce over the meat and add remaining four cups broth. 
*I did not add these extra cups of broth this go around, and my meat was a little dry.  Elk is so lean, and there is no fat to help keep it moist.  I added broth after it was done cooking, but will follow this step next time I make this!*
Turn the crock pot on low for eight to ten hours.

The house smelled amazing all day!  When I finally took the meat out it shredded so easily.  I started shredding it with two forks, but it was easier to use my fingers.  The connective tissue had become rubbery, and was easy to pull away from the meat.
We made blue corn tacos with the carne adovada, and they were fantastic!  We didn't even need to add salsa, the meat had so much flavor! 
I can't wait to make this again!  I'm planning on trying out soups, posole, chile con carne, and more.  I'll keep sharing, I hope you enjoy!
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