Elk

Elk meat has surged in popularity recently because of its flavour and texture. The meat's presence on restaurant menus has risen 115% in the last four years. The elk sold in butcher shops or at restaurants has been farmed since the '70s. Elk offers an excellent replacement for beef because it's available in many of the same cuts. When comparing elk vs beef, elk meat is leaner and more nutrient-dense, providing a great source of iron, protein and B12.

What Does Elk Taste Like?
Since farm-raised elk are fed a forage diet similar to that of cows, including alfalfa and grasses, the meat can taste like ground beef. Wild elk is considerably lean and has a slightly more gamey flavour than farm-raised varieties. It is considered less gamey and fatty than its cousin, venison - otherwise known as deer. Elk is also high in iron, zinc and phosphorous.

How to Prepare Elk:
Elk is available in numerous cuts, as well as in food products like jerky. The most flavourful cuts of elk include the tenderloin and the loin, but you can also purchase prime rib, sirloin butt, or top round. Regardless of the cut, elk should be cooked to between 130-140°F; anything higher may dry out the meat.

Elk has a low-fat content, so it is prone to drying out in the cooking process. Be sure to keep an eye on the meat, baste tender cuts with oil or butter and cook tougher cuts low and slow. Elk can be pan-seared, grilled, roasted, stewed, or turned into patties for burgers.

What Goes Well With Elk?
Because of elk’s mild flavours, it pairs well with these ingredients:

• Root Vegetables: Turnips, carrots, sweet potatoes, garlic, onions
• Sauces: Soy sauce, Worcestershire sauce, Dijon mustard, balsamic vinegar
• Fruits: Lemon, blueberry, blackberry, cranberries, red currant