Grilling
That Perfect Steak …
You’ve got
your Elk Steaks home, the BBQ’s hot - now
what do you do?
Oil the grill
- There’s so little fat in elk, it will
stick to the grill unless it’s oiled)
Sprinkle your
steaks with your favorite seasonings: garlic,
fresh ground pepper, etc.
Grill 3-5 minutes
per side. Do not over cook.
Let your steaks
rest a few minutes before serving as they will
continue to cook after they are taken off the
grill.
For a 5 Star
Restaurant touch add a pat of butter to each
steak before serving.
Enjoy!
For an extra delicious
steak try this marinade - it’s our favorite!
Combine with
steak in a zipper bag:
½ cup
each of vinegar & oil
½ cup ketchup or BBQ sauce
Black pepper, garlic powder & seasoning
salt (or your favorite spices)
Marinate 1-4 hours or overnight
Grill as above
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Cooking Tips
Farm Raised Elk Meat is a very good alternative to other
meat choices as it is low in calories, fat, and cholesterol
and still high in protein. There is no “game-y”
taste to the meat like what you find in hunted or wild meat.
However since elk meat is so lean, care must be taken not
to overcook it. By using a meat thermometer you will be able
to enjoy your flavorful, juicy elk meat every time. Enjoy!
Elk meat is at its best at rare or medium rare. Never
cook it past medium.
Elk steaks should cooked very hot and fast on a barbecue
or broiler oven. Four or five minutes a side is about right.
Roasts
Roasts may be cooked in a number of ways:
Slow Cooker: Place roast in slow cooker (frozen or
thawed) at the lowest setting. Cover with water mixed with
beef bouillon or barbecue sauce. Cook for 6-12 hours depending
on cut. If you don’t have a slow cooker put roast in
a covered pot and put into the oven using the same method
as described above at 250-300 degrees F .
Oven: Braise roast at 5oo degrees F for 15 minutes.
Then reduce heat to 250-300 degrees F for 1-2 hours until
thermometer reads to rare/medium rare. Roast could also be
seared in frying pan with garlic and pepper before being put
into the oven.
Barbecue: Roasts can also be put on the rotisserie
or covered in foil and placed on the grill for 1 1/2-3 hours
with the heat on one burner on low. Check with thermometer
often for desired doneness.
Never, ever use a microwave to cook
elk meat.
If you have any questions or concerns about
cooking your elk meat don’t hesitate to call us any time.
Your Friends at
Rockyview Wapiti Farms Ltd.
403-935-4907
Nutritional Comparison
According to the U.S. Department of Agriculture, here’s
how a 100 gram (g) serving of elk meat compares nutritionally
with other lean meats.
| Meat |
Calories |
Fat
(g) |
Cholesterol
(mg) |
Protein
(g) |
| Elk |
146 |
1.9 |
73 |
30.2 |
| Skinless Chicken |
190 |
7.4 |
89 |
28.9 |
| Skinless Turkey |
170 |
5.0 |
76 |
29.9 |
| Beef |
211 |
9.3 |
86 |
29.9 |
| Pork |
212 |
9.7 |
86 |
29.3 |
| Veal |
196 |
6.6 |
118 |
31.9 |
| Duck |
201 |
11.2 |
89 |
23.5 |
*Nutritional Comparison taken from Alberta Ranched Elk Brochure
- Alberta Elk Center - Alberta Agriculture, Food, and Rural
Development.
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