Elk Chile Verde with Chimichurri with Kristy Crabtree

Elk Chile Verde with Chimichurri with Kristy Crabtree


This week's recipe brought to you by:

Kristy Crabtree



Every Meal Tells a Story

I never grew up in a family of hunters or outdoorsmen. I never knew what it was like to go fishing, camping, shoot a gun or even think of harvesting an animal for food.

Then at an early age I met a hunter who introduced me to an entirely new world I never knew existed. What can I say…I was hooked. Over the next decade we explored Nevada’s back roads photographing every day of each sunrise to the end of the day’s sunset. I learned how to cast a fly rod, how to clean a fish, how to spot-n-stalk, how to pull the trigger and then I quickly learned about respect.

At the end of the day there’s something special about enjoying your own home-cooked meal and reminiscing with family and friends.

Elk Chile Verde with Chimichurri

A one dish meal full of spice and tender bite sized chunks of some of the best red meat around – ELK. And don’t let this dish fool you into thinking you can only prepare it with one type of protein. You can substitute other wild game meat such as venison, antelope, moose or javelina.

What’s in the dish?

Roasted Anaheim & Poblano Peppers, braised Elk, onions, garlic, beef stock, cumin, coriander, Mexican oregano and salt. Garnished with crumbled Queso fresco, avocado and drizzled with a Serrano Chimichurri Sauce.

Prep Time: 30 minutes

Cook Time: 90 minutes


  • 1 1/2 lbs Elk stew meat
  • 2 Poblano peppers
  • 1 Anaheim peppers
  • 1 large sweet onion, diced
  • 4 garlic cloves. finely chopped
  • 4 tbsp flour
  • 1/4 cup olive oil
  • 3 tbsp ground cumin
  • 2 tbsp garlic powder
  • 1 tbsp Mexican oregano
  • 1 tbsp ground coriander
  • 1 tsp kosher salt
  • 3 cups beef stock
  • 1/4 cup Queso fresco cheese
  • 1/2 avocado, chopped

Serrano Chimichurri

Combine all chimichurri ingredients in a small bowl and set aside.

  • 1 Serrano pepper, finely chopped
  • 1 green onion, finely chopped
  • 3/4 cup flat leaf parsley, finely chopped
  • 1 tsp kosher salt
  • 2 garlic cloves, minced
  • 3/4 cup olive oil


1. Heat an outdoor grill to high heat and roast the peppers until the skin is fully charred. Remove and cover in foil to sweat. When the peppers are cool enough to handle, remove the charred outer skin and seeds, Chop the peppers and set aside. 

2. Preheat the Traeger grill to 500 degrees. Add a 12 inch cast iron skillet to the grates to also preheat.

3. In a plastic bag add the flour and elk stew meat. Secure the bag and toss to coat all of the meat. When the grill is up to temp, add the olive oil to the skillet along with the coated meat, onions and garlic. Close the lid and cook for 20 minutes. 

4. Reduce the heat to 325 degrees. Combine the chopped peppers, seasonings and beef stock to the meat mixture. Close the lid and continue to cook for 60-70 minutes until the liquid is reduced and the meat is tender. Garnish with Queso fresco cheese, chopped avocado and drizzle with the serrano chimichurri. 



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