Game meat, elk, raw

Elk is a deep red, very lean game meat with a flavor similar to beef but slightly sweeter and less fatty, closer to venison than to farmed beef. Because it carries so little marbling, it is best cooked quickly over high heat as steaks or medallions, seared hot and rested to medium-rare, or ground for burgers, meatballs, and chili where a little added fat or a fattier cut of pork keeps it moist. Elk also takes well to slow, moist cooking, braised roasts, stews, and long-simmered ragus let the lean muscle tenderize without drying out, and the meat is a popular choice for jerky and sausage in regions where elk is hunted or farmed.

Because raw elk has almost no fat to protect it, buy from a trusted butcher or game supplier, keep it refrigerated, and use or freeze it within a couple of days of purchase. At 111 calories and 1.45 g of fat per ounce (28 g), it is a very lean way to build a high-protein meal, delivering 23 g of protein per that same amount, 46% of the daily value, along with 15% of the daily value for iron and only 58 mg of sodium. It suits the same treatment as a lean beef roast or venison steak, just watch the cooking time closely since it dries out faster than fattier cuts.