Lean and flavorful, elk meat is lower in fat than beef, pork, chicken,
and even some seafoods according to health experts. Considering that the
fat intake for most Americans exceeds the recommended daily allowances
established by the American Heart Association, elk meat is a healthy,
attractive alternative.
Elk by nature take in a lot of their diet from native grasses, trees,
and bushes. Even domesticated elk do not tolerate a diet of heavy, rich
grain but derive most of their food from oats, grass, and hay. This in
turn creates very lean tissue.
Most elk meat purchased today in butcher shops or at restaurants is
actually red deer from New Zealand. New Zealand supplies the majority of
the world with this type of meat. Red deer is a cousin of the elk and
tastes very similar, but is not truly elk? just close. Elk farms in
Minnesota and all across the United States are working to grow
sufficient numbers of elk to create a consistent supply of elk meat for
North American consumers.
There are several elk producers in Minnesota that sell elk meat directly
to consumers.
Meat Fat Saturated Fat Calories Protein
Elk 1.9g 0.7g 146 30.2
Antelope 2.7g 1.0g 150 29.4
Deer (Venison) 3.2g 1.2g 158 30.2
Lean Roast Beef 14.3g 5.7g 239 27.0
Ham (lean only) 5.8g 1.9g 153 24.8
Salmon 5.8g 1.4g 163 24.5
Chicken Breast (roasted, no skin) 3.5g 1.1g 163 31.5
Source: Human Information Service, US Dept. of Agriculture
COOKING INSTRUCTIONS
Elk can be substituted for red meat in any conventional recipe and
prepared by grilling, roasting, broiling, stir-frying, or pan-frying.
The main concern is to keep this very low fat, delicious meat from
becoming dry. It is helpful to cook elk meat at a lower temperature than
other commercially available forms of red meat. Because it is very lean,
it will cook through more quickly. Plan for faster cooking times when
preparing elk compared to other red meats.
RECIPES
The following recipes are a sample of what is found in the "Cooking With
Elk" pamphlet put out by the Minnesota Elk Breeders Association. To
obtain a copy of this pamphlet, contact [email protected].
ELK MEAT LOAF
2 eggs
1 can (8 oz.) tomato sauce
1 medium onion, finely chopped
1 cup dry bread crumbs
1 1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 pounds ground elk
3 Tablespoons brown sugar
3 Tablespoons Dijon mustard
3 Tablespoons apple cider vinegar
In a large bowl, lightly beat eggs then add the tomato sauce, onion,
crumbs, salt, and pepper. Add elk and mix well. Press into an ungreased
9" x 5" x 3" loaf pan. Combine the brown sugar, mustard, and vinegar
then pour over the top of the meatloaf. Bake uncovered at 350 degrees
for 70 minutes.
SLOW COOKER CASSEROLE
1 1/2 pounds elk, ground or cubed
1 medium onion chopped fine
2 ribs celery, chopped
1/8 cup oil
1/2 cup raw rice
1 can cream of chicken soup
1 can cream of mushroom soup
1 pound sliced fresh mushrooms
1/4 cup soy sauce
1 cup peas
1 cup water
1/2 cup dry red wine
Heat oil in Dutch oven and brown venison thoroughly on all sides. Add
onion and celery while cooking. Drain off any remaining grease. In a
bowl, mix together the rice, soups, mushrooms, and soy sauce, then add
to Dutch oven. Add peas, water, and wine and simmer for 1 to 1 1/2
hours. Serve hot with fresh biscuits.
ELK MEAT CHILI
2 pounds ground elk
1/2 cup chopped onion
3 garlic cloves, minced
2 cans (14 1/2 ounces each) diced tomatoes, undrained
1 can (28 ounces) pork and beans, undrained
1 Tablespoon brown sugar
1 Tablespoon chili powder (or more to taste)
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cumin
1/2 teaspoon oregano
In a Dutch oven, cook elk, onion, and garlic over medium heat until meat
is no longer pink; drain. Stir in remaining ingredients; bring to a
boil. Reduce heat; cover and simmer for 2 hours. Yield: 6-8 servings.
BARBEQUED ELK ROAST
3 pounds elk round, leg, or rump roast
12 oz. can beer
3 cloves garlic
2 onions, sliced
3 bay leaves
salt & pepper to taste
2 cups barbecue sauce
Trim excess fat. In large bowl, mix beer, garlic, salt, pepper, onions,
and bay leaves. Add elk meat (marinade should cover meat). Marinate in
refrigerator for 12 to 24 hours, turning occasionally. Remove elk and
onions from marinade and place in crock-pot. Pour 1 cup barbecue sauce
over top. Cover and cook on low for 10 to 12 hours. Serve with remaining
barbecue sauce.