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The minute I tasted farm-raised elk, I was a convert. Pepperettes, steak, roasts, sausages -- it's all good -- rich in taste without being terribly fatty. But it's not just a meat that offers great taste -- it's ridiculously good for you, and if you can score it from a local supplier, it's also another step towards eating locally.
Just look above. For a 100 gram (approx. a quarter pound) cooked portion of meat, it offers the lowest calories, an astonishingly low amount of fat, the lowest cholesterol ranking, and the second highest protein count under veal. And this is including the diet mainstay -- chicken. You really can't beat something that offers great flavor without the price of your health.
Of course, a little more care needs to be given to a juicy piece of elk, but not too much. Sear it to seal in the juices if you're pan-frying it, or try massaging the steak with oil to help seal the meat and keep the moisture in. Don't forget stock -- if you can grab some elk bones like I did, they can be used in your favorite beef stock recipe.
To find elk near you, try the state-by-state directory at Deer Farms.com. To see how wonderfully juicy it can be, hit the jump for a picture of one of my elk steaks, mid-meal.
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10-29-2008 @2:28PM peokuk said... and Buffalo meat?
http://www.buffalohillsbisonmeat.com/nutritional_information.php
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10-29-2008 @2:35PM Rt said... The elk industry must really be pushing the product. First bones now this. "The minute I tasted farm-raised elk..." - as opposed to the first time you tasted wild elk?
My dad was raised in Wyoming - I must get the family's opinion. I'm certain it will be as enthusiastic as yours, but they probably kill their's (much like their chickens and pigs, except the elk they have to hunt).
I presume you are proposing elk lots much like we have cattle lots now.
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10-29-2008 @3:03PM Monika said... RT - The above enthusiasm is all my own, and no push from the elk industry. I tasted an elk pepperette once, which sent me into a flurry of elk love -- to the point that my friends tease me for how often I eat it. I specifically say farm-raised because I haven't had the opportunity to try wild. If anyone wants to help me with that, I'd jump at the chance. :)
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10-29-2008 @3:18PM Astin said... Mmmmm... delicious elk. I have more elk in my freezer than any other meat. I still love a good, fatty beef steak, but it's hard to beat a good elk roast.
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10-29-2008 @5:23PM Adam said... Nice piece - really makes me want to try and source some down here in GA. I've got to let the Alton Brown advocate out though and nitpick: Searing meat does not seal in juices, although it does great things for flavor (Thank you Maillard!). Proper prep (like oiling), just the right amount of heat + time, and adequate resting do a whole lot more for a juicy steak.
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