Cut Elk meat into 1-inch square cubes. In a large bowl, toss the cut-up meat with the Achiote Rojo to coat. Cover and place in refrigerator for approximately 20 minutes.
In a cast-iron Dutch oven, or a large frying pan, heat the vegetable oil over medium-high heat. Add the cubed Elk meat and sear it quickly, turning so all sides are cooked.
Adjust heat to low and add water or vegetable stock, stirring to mix. Allow to simmer over low heat for 1 hour, stirring only once or twice in this time and checking to make certain there is adequate liquid in the pan to keep the meat from sticking and burning the bottom. When done, remove from heat.
Serve with corn tortillas or flour tortillas or over rice. Also makes a good breakfast meat served with eggs.
Serves about 6.
* Achiote Rojo is a blend of Mayan spices most commonly used for the dish Cochinita Pibil (Cochinita is a suckling pig; Pibil is Mayan for to bury). It is a flavorful combination of annatto, Mexican oregano, cumin, clove, cinnamon, black pepper, allspice, garlic and salt. Usually available at most large grocery stores in the ethnic food section.
** Elk requires the vegetable oil to be added since it is such a lean meat. If you are using beef, pork or any other meat with a higher fat content, the meat will sear well without adding any extra oil.
*** Pipian sauce is a piquant Mexican sauce made of ground pumpkin seeds, nuts, spices, and chiles. It is part of a larger family of ground sauces known as moles. This sauce is also called Green Pumpkin Seed Sauce. Usually available at most large grocery stores in the ethnic food section.
Cooked Elk Meat Recipe: https://whatscookingamerica.net/cynthiapineda/elk/elk.htm