Easy Shredded BBQ Elk

by Dave
(MT)

In a crock pot or large pot on the stove put a whole elk roast and cover with water. For crock pot, cook on high for 4 hours, or low for eight hours. On the stove cover and simmer on low for four hours or more.

Remove roast from water and let excess water drain from meat. Discard water, or use as a stock for other recipes.

Slice roast across the grain 1/2 to 1 inch thick. Use two forks to shred slices of meat. Put meat back into pot and pour you favorite BBQ sauce over it until desired saturation is achieved. Reheat and serve as sandwiches, or as an entree. Re-heating is not necessary, however, and can be served cold.

Our favorite BBQ sauces are "Famous Dave's Sweet and Zesty" and "Bull's Eye Original".