1. Preheat your oven to 300°F or 150°C.

2. Heat oil in a large Dutch oven over medium heat. Add sliced onions and cook, stirring occasionally, until caramelized.

3. Add garlic, chili flakes, and ground tomatoes to the pot. Cook for 5 minutes, stirring frequently.

4. Add beef broth, water, and smoky BBQ sauce to the pot. Bring mixture to a boil, then reduce heat to low and simmer for 10 minutes.

5. Add sliced elk meat to the pot, ensuring it's covered with the sauce. Cover the pot and transfer it to the preheated oven. Braise for 2 1/2 hours or until meat is tender and easily shreds with a fork.

6. Remove pot from oven and let it cool slightly. Use two forks to shred elk meat into bite-sized pieces. Return shredded meat to the pot and stir to combine.

7. Serve pulled elk on naan bread or corn tortillas, topped with a dollop of pickled vegetables and a handful of arugula. Offer fresh red chili pepper slices on the side.

8. To make pickled vegetables, slice one red onion and one red bell pepper into thin rings. In a small bowl, mix 120ml or 1/2 cup of apple cider vinegar, 60ml or 1/4 cup of water, 1 tsp sugar, and 1/2 tsp salt. Add sliced onions and bell pepper to the bowl, ensuring they're covered with pickling liquid. Refrigerate for at least 30 minutes to allow flavors to meld.