Elk is truly an amazing meat, but must be cooked with care and consideration to bring out its full potential and flavor. Whether you choose to grill, sear or roast your elk, let us help you cook what will be the best piece of meat you have ever eaten!
THE BASICS OF COOKING ELK
Elk is very lean, and as such is best enjoyed rare to medium-rare. When cooking elk steaks, a short duration, high-temperature sear is ideal, locking in the elk's natural juices without drying it out. An internal temperature of 120-125 degrees is best, with a resting period of at least 5 minutes. We recommend light seasoning when first trying elk, in order to experience the natural flavor of the meat.
For elk roasts, such as a French Rack or whole tenderloin, we have found that the "reverse sear" method delivers the best, most consistent results. Preheat your oven to 225 degrees, and place the seasoned roast on a centered rack. Cook until the internal temperature in the thickest part of the roast reaches 120 degrees, which is rare. At that point, turn your oven to broil, generally 450 degrees, and allow the increased heat to sear the surface, turning as necessary, until the desired browning is achieved. Remove from oven, let rest for 5-10 minutes, then enjoy one of the finest delicacies in the world!
“LOW AND SLOW” COOKING
For those that prefer their meat well done, try using a cooking technique like braising, where the meat is cooked at a low temperature for a long period of time. Braising or using a slow cooker will yield tender, juicy results.