Game & Pork Picadillo & Cilantro Sour Cream

 I never thought I would be cooking with wild game meat... not even a pheasant. I never thought I would be asking for an upright freezer for Christmas in anticipation of the elk my husband will be bringing home in a few weeks. I never thought it could taste this good...

2 lb. elk or antelope roast*
1 lb. pork loin (or two thick chops)*
2 T. brown sugar
1 1/2 T. dried onion flakes, or one med. onion, chopped
2 tsp. chili powder
1 tsp. smoked paprika (regular paprika may be used, but try the smoked, aye aye aye)
1/2 tsp. cumin
1/2 tsp. salt
1/8 tsp. ground cloves
1 14 oz. can fire roasted diced tomatoes (or regular)
1 4 oz. can diced green chiles

Place all ingredients, in order, in crockpot. Cook on low heat, 7 hours, or on high for 5 hours.
When meet tears apart easily, remove to plate and pull apart with two forks. Add back to juices and stir. Meat will absorb most of the juices.
Serve with warm TORTILLAS, CABBAGE SALAD or lettuce, shredded cheese, salsa, and CILANTRO SOUR CREAM.

*May also use 1/2 game, 1/2 beef, OR just beef and pork as desired for a total of three lbs. of meat.


1 c. sour cream
1/2 c. salsa verde (I use Herdez brand)
1 T. fresh cilantro, minced OR
2 T. dried cilantro

Combine ingredients in small bowl and refrigerate until ready to serve.

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