The Basics

• Elk meat is becoming more and more common in restaurants and homes, as people are discovering that it is tasty and healthy. It has a lot of health benefits over meats such as beef and pork, and is very low in fat content. First off, it is a great source of riboflavin, B6, B12, protein, potassium, and several minerals. It is good for those watching their weight because it helps boost energy metabolism, is low in cholesterol, and has no carbohydrates. For a 4-oz. serving, elk meat has about 130 calories, which is lower than poultry, most fish and most meats such as beef and pork. People are often surprised at the health benefits and low fat content because elk meat tastes as though it is a fatty meat. When prepared well, it retains juicy flavor with a density that seems very filling.
  
  

Preparing the Elk Meat

• Preparing elk meat is barely different from cutting any other types of meat. Think of it as slicing up beef cuts. The only difference is that you must make sure the silver skin from the elk meat is removed. That is a layer of membrane that covers the meat. First, let the elk meat thaw if it has been frozen. Leave it at room temperature for about 20 minutes until it is not frozen anymore, but is still quite firm. Then grab the silverskin with your fingers (wear gloves if you are squeamish) and insert the knife down the seam of it until you can remove all the silverskin. When cutting elk meat, cut it against the grain to keep it tender. If you want to make an elk burger, chop up the meat into chunks.
  Place these chunks in a food processor (make sure some of them have elk fat on them) and continue to chop until you have ground elk. Add a tablespoon of olive oil, generous amounts of salt and pepper, and any spices you want such as chopped onion or garlic. If you want to cook your elk as a steak, slice an even thickness slab of elk meat, trimming off about half the fat. The fat will add moisture when cooking so it is good to keep some in. Rub with a marinade and spices if desired.
  
  

Cooking Elk Meat

• The best way to prepare elk meat (when it comes to keeping the juiciness, tenderness and cooking it quickly) is by chopping it into burgers or steaks and throwing them on the grill or in a skillet on the stove. This works well because elk meat does not burn easily and cooks evenly because of the fat distribution throughout the meat. For burgers, form into patties about 1/2 inch thick. Use your thumb to make an indentation in the center of each patty (because the meat will rise when cooked). Put it on a medium-hot grill or skillet, and let it sear for about three minutes before flipping it over for another three minutes. For a 1 inch thick elk steak, place it on a medium hot grill for five minutes per side (for medium).