Elk Tostada

Here's a way to make good use of antlered game neck and shoulder roasts. I like to season the meat liberally with salt, pepper, garlic powder and maybe some hickory or mesquite powder and then slow-roast them either in a conventional oven or, even better, a smoky barbecue. Once the meat is evenly browned and thoroughly cooked, it begins to pull away from the bone and gristle with ease.

Courses: Main Course
Serves: 4 people

Recipe Ingredients

4 cups	250g / 8.8oz	Pulled cooked elk roast meat - warm, (see comments)
4 cups	250g / 8.8oz	Corn tortillas - deep-fried till (large)
		Crisp
2 cups	320g / 11oz	Cooked black beans
6 cups	876g / 30oz	Thinly-chopped romaine or iceberg lettuce
8		Thin slices red onion
2 cups	292g / 10oz	Grated pepper jack cheese
1/2 cup	73g / 2.6oz	Chopped black olives
1 1/2 cups	355ml	Red or green salsa
1/4 cup	59ml	Sour cream

Recipe Instructions

For each serving, place a tortilla on a plate. Top with 1/2 cup black beans, 1 1/2 cups lettuce, 1 cup shredded elk, 2 slices red onion, 1/2 cup cheese, 2 tablespoons olives, some salsa and a dollop of sour cream.

This recipe yields 4 servings.

Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com

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