Bright colored peppers, tomatoes, pumpkin seeds, raisins, and many other ingredients make up this mole sauce. Unfortunately, the final photo does not indicate all of the brightness and vibrancy that goes into the sauce!
This was Roy’s first elk. He has been working incredibly hard at hunting elk since we moved to Montana. When he got a cow elk just a couple of weeks ago, we were both pretty dang happy! A common saying in our house has been the random, “Can you believe you/I got an elk?!?!”
Most people we’ve talked to think that elk is some of the best wild game meat. We’ve had some, but it was never melt in your mouth, rave about it. Antelope has been our favorite meat since moving here.
But, things have changed. The first meat we had from the elk Roy shot was an elk roast. It was a melt-in-your-mouth, I don’t want this flavor to end, level of goodness. This may be because he worked so hard at hunting them so it just tasted that much better. Even if that is the case, we don’t care because every bite just makes us smile, and we are so thankful for such delicious meat!
The first meal I made with the elk meat was this elk mole. The weather was cloudy and chilly here, so a good, hearty mole was sounding just about right. I knew I didn’t want to make the entire elk roast into a mole, so I first just cooked an elk roast in the crockpot, and then once it was done, I shredded all of it and divided it up – 2/3 to the mole, 1/3 to shredded tacos (recipe coming soon!).
When the elk had an hour or so left, I started making the mole sauce. It doesn’t take too much hands-on time, but the cook time adds on extra minutes (about 60 extra minutes..).
Once the elk meat is shredded and the mole is blended, combine the two. Mix well and let flavors blend for as little as 15 minutes, or for an hour. I ended up putting too much meat in the sauce, so I just added a bit of water to thin it out a bit.
Serve your elk mole with sesame seeds sprinkled on top, along with rice, corn tortillas, and maybe some fruits/veggies (avocados, tomatoes, limes, lettuce, etc.) to round out the meal.
Now that I have elk meat (and A LOT of elk meat at that!) to work with, expect lots of posts on elk recipes!
- 1 cup beef broth
- 1 cinnamon stick
- 1 dried ancho pepper
- 1 dried NM chili pepper
- 1 tsp cocoa powder
- dash of thyme, Mexican oregano, allspice
- TINY dash of cloves, fennel seeds
- ½ yellow onion
- 2 garlic cloves
- a sprinkling of raisins and peanuts on top
- A couple "glugs" of olive oil
- 2 pasilla peppers, sliced thinly
- 3 dried ancho chiles, with seeds and stem removed
- 4 dried New Mexico red chiles, with seeds and stem removed
- ½ yellow onion
- 3 garlic cloves
- 1 Tbsp unsalted peanuts
- 1 Tbsp raw pumpkin seeds
- 1 Tbsp crushed almonds
- 3 Tbsp soaked raisins
- 1 diced roma tomato
- 1 cinnamon stick
- ¼ tsp allspice
- ⅛ tsp cloves
- 1 tsp Mexican oregano
- ¼ tsp ground fennel
- seeds from your peppers (mine equaled 2 Tbsp)
- 15 grinds of black pepper
- 1 tsp Kosher salt
- ½ tsp sugar
- 3 cups of beef broth
- 1.5 oz baking chocolate
- 2 sliced corn tortillas
- 1 cup brown rice
- 2 cups water
- 1.5 tsp Mexican oregano
- 1.5 tsp Ancho chili powder
- 1 tsp chili powder
- Cook elk roast on low in crockpot with seasonings until nice and tender, and meat flakes off with a fork (depending on size, 6-9 hours)
- Shred elk roast
- Slice peppers and save the seeds
- Sauté peppers in plenty of oil until soft
- Remove from pan
- Sauté onion and garlic in pan
- Add in all other ingredients from peanuts to sugar and sauté for a few minutes
- Add peppers and sauté for another few minutes, letting flavors blend
- Add 3 cups of beef broth (or more if you like your mole sauce thin)
- Let simmer until peppers are soft and full, about 30 minutes
- Add chocolate and stir until melted
- Add sliced corn tortillas and let soften
- Using an immersion blender or a regular blender, blend the sauce until fairly smooth
- Once elk is shredded and mole sauce is complete, combine the two in one large pot
- Mix well and let flavors blend for as little as 15 minutes, or for an hour
- If your elk mole is too thick, add some water to thin it out
- Sprinkle with sesame seeds and serve with rice and corn tortillas