Cooking with Elk
Elk meat, if cooked properly, is even tastier than choice beef and can be substituted for red meat in any conventional recipe. Because it’s leaner than beef, it also has fewer calories. For the best results sear elk using high heat. Whole patties, steaks, or prime roasts are best served medium to rare. The lean meat can become tough and dry if cooked incorrectly.
Roasts:Prime roasts include the top round, sirloin tip and rump roasts. Select a roast between 2 and 5 inches thick. Sear the meat using high heat, and then roast in hot oven (400 - 450 degrees). Roasts should be cooked only rare to medium. If cooked to well done, they dry out and shrink. Use a meat thermometer to check doneness (140 – 145 degrees). Wait 10 to 15 minutes before carving.
Moist heat cooking tenderizes arm roasts, bottom round, chuck roasts and other less tender cuts. Brown roasts, and then add liquid and seasoning. Cover pan tightly. Cook the meat until tender, in a moderate (325 – 350 degrees) oven. When pot roasting, add vegetables in the last hour of cooking. Meat is always served well done.
Burger:Ground elk can be substituted for ground red meat in almost any kind of dish. Elk burgers are great by themselves; however, the leanness of meat can become tough and dry if cooked incorrectly. Sear both sides of the burger over high heat. Then reduce the heat to bring the burger to rare to medium internal temperature.
Steaks:Grilling or pan-frying steaks requires searing over high heat to prevent the lost of moisture which allows the meat to become tough and dry. Sear both sides of the steak over high heat and then reduce the heat bringing the steak to rare to medium internal temperature. Try elk meat in your favorite recipes for great flavor and lower fat results.
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