Using Hank Shaw’s recipe from his Buck, Buck Moose cookbook, I used 3 ponds of elk sirloin to make a batch of Pozole. The flavor in this recipe is created by making a chili purée from dried ancho and Guajillo chilis. The flavor seeps into the tender cubed elk pieces as it simmers. To serve, I add lime, sliced red cabbage, thin sliced radish, and a little sour cream. It’s even tastier the next day for leftovers.

That looks great. I love pozole, especially pozole verde.

Looks tasty !

Good stuff.

That looks fantastic I love elk and pozole, going to look at his recipe sounds great

Great cooking! the Elk sounds super interesting added to this dish. Getting a bit hungry now lol. Thank you for sharing might have to test this out.

I'm gonna have to try some of that.

WOW - that looks great!

That got me interested in Hank Shaw’s cookbook. I found out he also has a website & some good looking recipes that I now want to try. Thanks for posting!

Definitely get it. There are a lot of great recipes in there. When you want to do something different with your wild game meat, there's no shortage of great recipes to try.

That looks and sounds amazing! I haven't had elk meat in about a decade, but it was hands-down the best game meat I've ever had!

That does look good

Bling, Bling, Bling dayum that had to be way good

Made a pot this weekend. Fantastic.

Nice!