The details: Elk has 112 calories, 22.4 grams of protein and 2 grams of fat, according to a report on the Wyoming Extension website. Compare this to grain-fed beef, which has 136 calories, 21.7 grams of protein and 5 grams of fat per serving. See the table from the Wyoming Extension below for more details into wild game meat:
Elk is also an excellent source of vitamin B-12, riboflavin, zinc and more.
In addition, it’s incredibly tasty!
To prepare a delicious meal filled with nutrients using elk meat, follow our cooking tips below:
Because of its low fat content, elk can become dry very rapidly if overcooked. When preparing the meat over the grill or on the stove, consider using a marinade first and always cook the elk quickly to keep it moist.
- Cook elk to an internal temperature of no more than 140 degrees Fahrenheit, according to MontanaElk.com.
- The loin and tenderloins make for the best steaks, according to the Rocky Mountain Elk Foundation. In a cast-iron pan with olive oil and seasonings, fry these steaks – seven to eight minutes per side – over high heat.
- The front shoulder, along with the neck, rib and shank, is used for ground elk, according to the RMEF. This meat makes for great elk burgers and meatloaf.
To cook your elk roasts, let them cook on low in a crock pot or slow-cooker for 10 to 12 hours. Check out RMEF's elk recipe: Slow-Cooked Garlic & Herb-Studded Elk Roast.
8.5-Quart Stainless Steel Slow Cooker
- After cooking, let the meat rest for 15 minutes before serving.
- Elk meat stored in the freezer lasts from eight to 12 months. Do not consume elk or any meat that has spoiled.
What are your favorite ways to prepare elk meat? Send us your recipe at firstname.lastname@example.org, and it may appear in the Game Recipes category.
Happy elk hunting from Bass Pro Shops!