Elk

Elk Cuts

Best Sellers - Elk

Elk is a delicious lean meat that does not like being overcooked. It is best cooked no higher than 130-140°F - Medium. It also prefers a lower heat than beef. It tends to become dry if you overcook it because it is such a lean and healthy meat. It is similar in taste to beef but has a bit more natural flavour.

Note: Before cooking your meal, allow the meat to warm to room temperature. Cooking cold meat results in a tougher less enjoyable finished product.

Before serving your Elk allow it to sit for 5 minutes. This gives the juices time to redistribute through the meat to ensure a delicious, juicy piece of meat. If you serve too soon, your end product will be brown, dry and unappealing.

There are many ways to cook Elk. Below is a list of styles and techniques!

Grill

We don't want to cook your Elk at a high temperature (except the most tender pieces). You can marinate or pound tougher cuts with a meat mallet before you grill. Make sure to preheat your grill, BBQ, pan or oven before you cook your meal!

Common Cuts: Tenderloin, loin, top round. Other cuts can be used but marinate or pound them first.

Ground Elk

Elk makes a delicious burger and can be used as a substitute for beef in nearly any recipe that calls for the burger. Make sure to add enough oil to cook it! This meat is very lean and healthy.

Fast Fry

Elk backstrap and tenderloin is a fantastic tasting and tender steak that should be cooked fast with dry high heat. A skillet or grill are two of our favourite kitchen tools to use.

Common Cuts: Loin (backstrap) & tenderloin, rump, top round

Stew & Soups

There are so many delightful stews for Elk. For example, the shank may be one tough cut of meat, but if prepared properly, it will transform into a mouth-watering, deliciously tender meal.

Common Cuts: Chuck, flank, shank, shoulder, foreleg, round

Marinate

If you cook for someone who prefers meat well done, marinating will help keep the meat tender—adding butter while cooking can also tender the Elk you are cooking.

Common Cuts: Shoulder, bottom round, ribs, foreleg, breast, shank, rump

Roast

Elk roasts are delicious and can be baked in the oven or done in a slow cooker. Season your roast and brown over high/medium heat. Don't be scared of trying new recipes like this tested and true delicious Elk shank recipe!

Common Cuts: Rib, round, rump, shoulder, shank

Elk Cooking Temperatures

55°C/130°F	Rare
57°C/135°F	Medium Rare
60°C/140°F	Medium
66°C/150°F	Medium Well
71°C/160°F	Well Done

Featured Elk Recipe

Canned Venison Stew

Ingredients

10 pounds elk meat, cubed
vegetable oil
16 cups sliced carrots
24 cups potatoes, peeled & cubed
6 cups celery, chopped
6 cups onion, chopped
4 tbsp salt
2 tsp thyme

1 tbsp pepper
8 cloves garlic, minced
bay leaves
8 cups water
4 tsp paprika
1 cup flour
2 cups cold water
8 tsp worchestershire sauce

Directions

Brown meat using vegetable oil in batches.
In a large soup pot combine all ingredients except for cold water, bay leaves and flour.
Bring to a simmer.
In another bowl combine water and flour.
Add flour and water mixture to soup pot and bring to a simmer.
Divide soup mixture into canning jars.
Place a bay leaf in each jar.
Can at 12 psi for 90 minutes for 1 liter jars or 75 minutes for 250-500 ml jars.