Taste...

It tastes great! Most people interviewed feel that Elk meat is the most flavourful meat they have ever tasted, with a sweeter and richer flavor than beef. Ranched elk meat is natural, tender and healthy, with a mild flavour.

Health...

Elk are handled as little as possible and are raised on grass and small amounts of grain, similar to their natural diet. They are not subject to questionable chemicals, drugs or hormones. Elk meat is low in cholesterol and calories, yet provides a similar amount of protein compared with most other meats.

Places to purchase elk meat... are listed here.

Basic Cooking Tips for Elk...

When cooking Elk meat, remember — it is lean meat. Do not overcook elk meat. When barbecuing or pan frying elk meat, sear the meat on high heat to seal in the juices. Then continue cooking on lower heat to the desired finish. Keep the meat well basted and eat medium to medium rare. Plan for faster cooking times compared to other red meats.

Elk can be substituted for red meat in any conventional recipe and is very easily prepared. Elk meat can be prepared by grilling, roasting, broiling, frying, stir-frying, or pan-frying. The main concern is to keep this delicious meat from becoming dry.

Experiment with your own recipes, substituting ground elk in your favorite lasagna, chili, meatloaf, or hot dish recipes. For a little more variety, try the delicious recipes found in our cookbook, you are sure to find a new favorite!

We at the Saskatchewan Elk Breeders Association have put together a cookbook "Prairie & Pine" Elk Recipes that you can purchase from our office. They are $2.00 for SEBA members, $4.00 to non-SEBA members (GST Incl.). Please call Maria at the office to get your copy or order more to give out as gifts or to hand out with meat orders if you are selling elk meat.
Phone: (306) 782-6500
Email: maria@elkbreeders.sk.ca

SAMPLE RECIPE

Elaine's Elk Meat Swiss Steak

2 lbs. elk meat cut into thin stir-fry pieces
1 cup flour seasoned with your favorite spices (I use Garlic Plus, different peppers, a dash of Nutmeg)

Dip the meat slices into the seasoned flour, and then fry in oil. Put fried meat onto paper towels to drain excess oil. Place in a roaster.

1 green pepper, chopped
2 stalks celery, chopped fine
1 large onion, chopped
1 – 28 oz. ca of stewed, herbed tomatoes
1 – 10 oz. can of mushrooms
Approximately 3 cups of water

Add onions, pepper and celery to pan meat was fried in. Sauté until tender. Add tomatoes and water, stir to get all brown bits from the bottom of the pan. Pour over meat in roaster, gently stirring to mix with meat, cover. Bake in 300°F oven for 1 ˝ to 2 hours until nicely browned. If you want more gravy, add more water.