Cooking Tips

Any chef will tell you that game meats have to be eaten rare in order to be tender —especially steaks and roasts. Because elk meat has no fat, it’s very dry and hard to chew when overcooked.
So taste the best elk meat ever with a rare or medium-rare cooking.

In order to do so, sear the elk steak on high heat. If you prefer a well-cooked meat, start the cooking the same way on sizzling hot fire, and then move your frying pan aside and let the heat from the pan finish the cooking for a few minutes, turning the steak only once. Do not use a fork to turn your steak.

Elk roasts cooking should always be done with a meat thermometer. Is is ready when the internal temperature reaches 60°C (140°F). When it is reached, remove it from the oven, cover the meat with foil and let it rest 10 to 15 minutes so that it finishes cooking and the juices settle. This will prevent cooking juices from running out when slicing.

For less tender meat cuts like braising cubes and stews, prefer slow and low cooking.

I hope these simple rules will be useful and that you will now be able to taste perfectly cooked elk meat!