Cooking Elk

In General

  • Plan on 30% faster cooking times than ordinary red meat

  • Elk is easily overcooked because it is naturally so low in fat

  • Elk meat remains dark red when cooked

Defrosting

For all meat it is optimal to defrost before cooking

  • Please allow the meat to defrost naturally in the fridge

  • Please never use the microwave

  • If you are in a hurry, place the vacuum sealed package into a bowl of cool water

Elk steaks

  1. Preheat the BBQ, skillet, pan or grill then sear on high for 2-3 mins - both sides

  2. Keep an eye on the steaks as they cook about 30% faster than beef

  3. If you like steaks medium rare, take them off closer to rare because the meat continues to cook after being removed from the heat

  4. For medium cooked steaks, or more, we suggest marinating - because elk is naturally so low in fat content and will tend to dry out

  5. When steaks are ready, remove from the heat and tent (cover with tinfoil) for 7 to 9 mins

ELKRANCH burgers

  1. Cook from frozen or defrost in the fridge over night - please never microwave

  2. Elk burgers cook faster than ordinary burgers because they are so low in fat

  3. Cook to reach an internal temperature of 165 F (74 C)

  4. Our favourite toppings include chutneys, caramelized onions, pickled beets and peppers

Elk roasts

  • For braising pieces and slow pot roasts; cook low and slow

  • For high-end cuts, sear all sides then place in a hot oven and cook to an internal temperature of 125 F (52 C). Then tent (cover with tinfoil) for 7-10 mins

Artisan elk sausages

  1. Cook from frozen or defrost in the fridge over night - please never microwave

  2. Low and slow is best

  3. Sausages are raw meat and need to reach an internal temperature of 165 F (74 C)

Questions

For questions about how to prepare your ElkRanch products, please just contact us

Visit us at ElkRanch and we' help you choose a perfect cut and recipe for the BBQ / occasion


Our very own Chef Micheal Blackie of NexT cannot do enough with Elk.

Formerly of Beckta Dining, Mike Moffatt, says “Elk meat is a superior product. It is one of my favourites whether cooking at the restaurant or for my family.”