Cuban Elk Steak with Peppers

Ingredients

• 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)

Directions

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.