5 Reasons Elk Meat Is a Healthy and Delicious Choice

What’s in a name? Well, in the case of elk, quite a bit — because depending on whether you’re from Europe or North America, the term “elk” can refer to one of two species from the deer family. In today’s article, we’ll be discussing the North American elk: Larger than a common deer, but smaller than a moose.

While elk today are native to North America and East Asia, at one point in history their population would have ranged across much of Europe as well. They’re exceptionally hardy and adaptable creatures and have been imported to Argentina and New Zealand for breeding and hunting.

In this guide, we’ll be taking a close look at what makes elk meat special: What it tastes like, the potential health and environmental benefits of eating elk meat, and two surefire ways to cook elk meat that will leave your taste buds in awe. Finally, we’ll wrap up with a list of our favorite online purveyors of elk meat, so you can get a taste of it in your own home!

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What Does Elk Meat Taste Like?

Because most elk meat is produced from wild game animals, it’s helpful to consider the diet and feeding habits of elk in their natural habitat. Like cattle, elks are ruminants and natural grazers — often munching on grasses year-round.

But like deer, elks will also browse or forage for food, supplementing their diets with tree bark in the winter or tree sprouts in the spring. This sort of diet, combined with the elks’ constantly on-the-go lifestyle, produces a lean and flavorful meat that is similar to beef but also has much of the fresh flavor of grass-fed game, bison, or wild venison.

It is naturally low in fat and cholesterol, and an excellent source of protein — making it a healthy alternative to the often fattier farm-raised beef. Dark and coarsely grained, elk meat is regarded as being the sweetest meat in the deer family. It is less gamey than wild venison, and more tender than moose meat.

Generally, it can be directly substituted for beef in any recipe — though its lower fat content means that you’ll need to be careful not to overcook it. Overall, elk meat is unique among red meats in that it has a clean, interesting taste and wonderfully tender texture while still being a good choice for your health.

It compares favorably to America’s top three meats (beef, pork, and chicken), with more protein and less fat and cholesterol per serving than any of its competitors.

Elk Meat Nutrition

Elk meat is low in fat, calories, and cholesterol. It contains almost the same amount of iron as beef but less fat, more protein, and fewer calories. A 3-ounce portion of elk steak provides about 179 calories with only 137 from fat, while a similar cut of the braised beef chuck has 218 calories with 205 from fat.

Here are some of the benefits that come with eating elk meat. Elk meat has less cholesterol than other types of meat. It is also an excellent source of protein to help your body grow and be strong. The elk meat provides a great amount of amino acids which are essential for metabolism, muscle development, and the development of bone tissue.

Risks and Considerations For Eating Elk Meat

The most significant risk of eating elk meat is the potential for foodborne illnesses. There is a chance that you can contract a disease from handling or consuming raw or undercooked meat, so it is important to handle your meat with care.

Furthermore, it’s important to keep your meat refrigerated and fully cooked in order to avoid any problems. Another consideration when eating elk meat is the sodium content. A 3 oz serving of elk has around 318 mg of sodium. This is not recommended for people on a strict reduced-sodium diet.

However, the American Heart Association recommends no more than 1500 mg of sodium per day and one serving is usually less than 15% of this.

How to Cook Elk Meat

Because of its similarity to both beef and venison, elk meat has a wide range of applications in the home or commercial kitchen. You’ll occasionally find it offered as a specialty meat in restaurants, where talented chefs will perfectly grill or sauté elk steaks, or grind them into densely flavorful and nutritious elk burgers.

Though you can certainly substitute elk meat for beef in any classic recipe, we’re most fond of preparing elk in one of two ways: As an elk roast cooked down with the sides you’ll be serving it with, or perfectly seared as elk steaks. Let’s take a closer look at each recipe below.

Elk Roast

Because of its low-fat content, elk especially benefit from a slow roast with plenty of liquid. This simple recipe is well suited to be prepared in a crock pot or slow cooker, where it will provide an entire dinner for four with leftovers for roast elk sandwiches the next day.

Ingredients

• Elk roast, 2 to 3 pounds
• 12 to 16 fingerlings or baby red potatoes
• 1 yellow onion, chopped
• 4 carrots, chopped
• 3 tablespoons olive or vegetable oil
• Vegetable stock, to cover.
• Mixed herbs, to season
• Salt and pepper, to taste

Directions

1. Prepare your onions and carrots by roughly chopping them, then set aside.
2. If using a slow cooker, add the onions and carrots with the olive or vegetable oil and cook for two hours on high. If using a soup pot instead, simmer onions and carrots over medium heat until tender and translucent, about 20 minutes.
3. Add the elk roast and potatoes to your slow cooker or pot, and reduce the heat to low.
4. Add just enough vegetable stock to cover the carrots and potatoes, then sprinkle liberally with black pepper and mixed herbs.
5. Cook everything on low for 8 to 12 hours in a slow cooker, or 6 to 8 hours in a soup pot. Add more stock if necessary to prevent the dish from drying out.
6. Reserve salt for just before serving, and adjust to personal taste.

Elk Steaks

It’s hard to imagine a dish more emblematic of American summertimes than steaks grilled over a roaring hot barbecue. If you’re looking for a healthier alternative or just a way to deviate from your usual food choices, elk steaks can be grilled over an open flame or sautéed in a pan to great effect.

Ingredients

• Elk steaks, about 1 pound each
• Olive oil
• Salt
• Pepper

Preparation

When cooking elk steaks, three things are essential: Steaks that have cooled to room temperature, a sufficiently hot cooking surface, and minimal seasoning. Let’s discuss each of these in further detail, so you’ll know exactly how to get the best flavor out of your elk meat.

Allowing your steaks to come up to room temperature will make it easier to achieve a crisp sear on the outside, and a more even cook through to the center. We recommend taking your elk steaks out of the refrigerator at least two hours prior to cooking, making sure to cover them with a plate or plastic wrap to prevent oxidation or contamination

Whether using a grill or a sauté pan, giving your cooking surface plenty of time to warm to an even medium heat will yield the best results for cooking elk steaks.

You can test for appropriate heat by flicking a few drops of water onto the heated surface; if they sizzle and evaporate immediately, you’re ready to throw your elk steaks on.

Thanks to its low-fat content and refined flavor, elk steaks are easier to overcook than beef steaks. Err on the side of caution, searing for 4 to 6 minutes per side, and avoid over-seasoning with marinades or spices.

If you follow all of these suggestions, we’re confident that you’ll see why elk enjoys a great reputation among steak lovers.

Types of Meals to Make With Elk Meat

Elk meat is not only delicious but it can be used in a wide variety of meals to give you what you need. Whether it’s for breakfast, lunch or dinner there are many different ways to make this food.

• Breakfast – Elk meat makes great sausage patties and casseroles. It can also be made into sandwiches with eggs and cheese.
• Lunch or Dinner – Elk meat is great for burgers, stews, chili, pasta dishes and lasagna. It can also be used in sandwiches and served on a bun with lettuce and tomato.

Frequently Asked Questions