A successful hunt has filled your freezer with a few hundred pounds of steak roasts (yum!) and ground elk. Now let's get cooking!
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Salty Tales | 2020-06-16 15:30:03 |  134,961 Views |
How to Prepare ELK STEAKS? Is Elk Better Than Beef?
Elk is a healthy red meat that is naturally low in fat and cholesterol. In fact according to the USDA ounce for ounce lean elk meat is lower in both fat and cholesterol than boneless skinless chicken breasts while providing an equivalent amount of protein. It tastes similar enough to beef that it can be substituted for almost anything you would use regular cow's milk.
The reason for elk’s superior nutritional profile is also its biggest culinary drawback: lack of fat. Elk is so lean that it is more likely to be overcooked and dried out than beef or chicken. The key to cooking elk properly is to cook it either hot and fast or slow and low.
By gently cooking meat with a little liquid the tough connective tissues are broken down over time and the meat is thoroughly infused with the flavors of the dish. Use cooking methods like braising roasting slow cooking and pressure cooking for tougher cuts of shoulder neck rump and shank such as stewing cubes chuck roast and osso bucco. (Okay pressure cooking is actually hot and fast but the EFFECT is low and slow. Just go with it.)
