Cuban Elk Steak with Peppers


  • 1/2 cup dry white wine
  • 2 tsp ground cumin
  • 1-1/2 tsp dried oregano
  • 1  14.5 oz can diced tomatoes with chilies
  • 1 med onion (sliced)
  • 2 red peppers (sliced)
  • 3 cloves garlic (chopped)
  • 1 Tbsp capers (roughly chopped)
  • 1 – 2 lbs elk steak (sliced in to 3 pieces)
  • 1/4 cup stuffed olives  (plus 1 Tbsp of brine from olives)
  • Cilantro (chopped) for Garnish
  • Salt and pepper to taste
  • Brown Rice (cooked)


In a slow cooker, whisk together wine, cumin, oregano, salt and pepper. Stir in tomatoes with juice, onions, red peppers, garlic, and capers. Put steak in slower cooker and cook for 4-5 hours until steak is tender. Cook rice and then add olives and brine. Pour elk mixture over brown rice and sprinkle cilantro on top and serve.

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