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. Your cooking time will vary according to the temperature and type of roasting apparatus used. As a general rule, an average elk shoulder roast will take about 3 to 4 hours at 350 degrees. Keep checking on the roast by pulling the meat from the roast. When it comes off easily, remove the roast from the oven and let stand for 15 to 20 minutes before pulling the meat.

Elk Tostada


  • 4 cups cooked pulled elk roast meat warm (see above)
  • 4 large corn tortillas deep-fried until crispy
  • 2 cups cooked black beans
  • 6 cups romaine or iceberg lettuce thinly chopped
  • 8 thin slices red onion
  • 2 cups peppered jack cheese grated
  • 1/2 cup chopped black olives
  • 1 1/2 cups red or green salsa
  • 1/4 cup sour cream


  • 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.

Leave a Comment

Recipe Rating