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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