Braised Elk Venison Shoulder With Salsa Verde Recipe

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Yield: 6-8 servings
Prep time: 30 minutes
Cook time: 4-5 hours

Braised Elk Shoulder Ingredients:

• 1 (3-4 pound) elk shoulder roast
• ½ cup all-purpose flour
• 2 tablespoons coconut oil
• 2 teaspoons dry thyme leaf
• 5 bacon slices, diced
• 2 large onions, sliced
• 2 large carrots, peeled and diced large
• 2 stalks celery, washed and diced large
• 4 garlic cloves
• 2 beef bouillon cubes
• 1 ½ cups beef stock (homemade or store bought)
• 2 tablespoons Kosher salt
• 2 tablespoons ground black pepper

Salsa Verde Ingredients:

• ½ pound tomatillos, husked and rinsed
• 1 medium onion, peeled and quartered
• 3 garlic cloves, unpeeled
• 3 serrano chilies, whole
• 1 tablespoon olive oil
• ¾ cup packed cilantro, washed and de-stemmed
• 1 ⅓ cups packed Italian parsley, washed and de-stemmed
• 4 tablespoons oregano, washed and de-stemmed
• 1 teaspoon ground cumin
• ⅓ cup water
• 1 teaspoon Kosher salt
• ½ teaspoon ground black pepper

Braised Elk Shoulder Directions:

Salsa Verde Directions: