Elk meat may be used in place of beef in many recipes. For best results follow these general instructions.
General cooking instructions
Use elk in place of beef and cook in similar ways.
Prevent moisture loss to keep elk meat tender and preserve its delicate flavor.
Elk meat cooks quickly because of its leanness. Do not overcook.
For best results, the internal temperature of elk meat should not exceed 140°, although as low as 130° is even better if you don’t mind a slightly pinker meat.
For well-done elk, braise (cook at a low temperature for a long period of time) or cook in a slow cooker. Steaks and Burgers
Sear on high heat to seal in the juices. Continue over lower heat to desired doneness.
Rub meat with olive or avocado oil and pat with herbs and spices to seal in the juices. Roasts
Remove from the oven at about 5° lower than the goal temperature. Wrap in foil and allow to rest 10-15 minutes. The juices will set, and the internal temperature will complete the remaining 5° of cooking. Bones
Save the bones and trimmings for stock or bone broth.