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.
Bernie & Linda Pagenkopf
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.

*Nutritional Comparison taken from Alberta Ranched Elk Brochure - Alberta Elk Center - Alberta Agriculture, Food, and Rural Development.