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PREMIUM HAND TRIMMED MEATS
| | | ELK
| Meat for a Healthy Life
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| Guidelines to cooking Elk
| Because elk meat is not marbled, care needs to be taken with it’s preparation. Cooking elk at lower temperatures and with shorter cooking times will help keep the meal moist and tender. Elk meat is best cooked ONLY TO MEDIUM. If more doneness is desired, let covered meat “rest” outside of the oven for 10-20 minutes as it continues to cook.
ROASTS
Roasts do equally well in either a roaster or crockpot. Add 1-2 cups water along with seasonings desired. Or instead of water, you may try your favorite creamed soup plus a ½ to ¾ can of milk. this will give you excellent beginnings for gravy or the remainder after cooking may already be gravy. when oven roasting, the over should be preheated to 300 degrees. Lower the temperature if the meat seems to be getting too dry. Bake covered or uncovered until the meat thermometer reads 140 degrees for rate or 160 degrees for medium. However roast is prepared, cook with slow heat along with some type of added liquid.
BURGER
Perhaps the most overlooked but most versatile of all elk cuts, elk burger is a supreme taste experience in any dish. Elk burger can be substituted in any conventional red meat recipe and adds tremendous flavor and texture. To add extra moisture when frying or grilling, wrap a piece of bacon around each patty or add an egg to bind the mixture as it cooks. Our favorite is to brush each side of the patty with a little olive oil. Frying or grilling over medium heat is recommended, about 5 minutes per side.
STEAKS
Steaks do very will in a heavy duty or cast iron fry pan. A good method is to fry the steaks in olive oil with your favorite seasonings. If grilling, marinating the steaks in your favorite marinade creates the ultimate steak experience. using an oil marinade will add extra moisture. fry or grill steaks over medium heat for 7 to 8 minutes on each side.
| | | Why Elk Meat?
| It’s no secret that Americans are eating healthier these days. Cardiologists, dieticians and nutritionists overwhelmingly recommend a low-fat diet to maintain excellent health and longevity.
Elk is a red meat, which looks a lot like beef but is not marbled like other red meats. Therefore when preparing elk, there is significantly less shrinkage. Because of the lower fat content, a higher percentage of protein and nutrients are present in the meat. The extra protein found in elk meat tends to satisfy the appetite more quickly. These qualities make elk meat a great value and a fantastic heart healthy alternative to other red meats.
Lean, flavorful and just plain healthy, elk meat is lower in fat and cholesterol then other traditional meats. Domesticated elk are raised mostly on grass and hay and seasonally supplemented with grain, predominantly oats. This in turn creates very lean tissue. Because elk are very hardy livestock antibiotics are rarely needed.
| | | Flavor
| Elk meat has an excellent robust flavor with little if any “game” taste. Elk can be substituted for red meat in any conventional recipe with delicious results.
Some of the better seasonings to use with elk are ginger root, ginger powder, oregano, parsley, seasoned salt, pepper, garlic cloves and or garlic powder. Own experiment with your own favorite seasonings!
| | | A comparison of 3 ounces of cooked elk meat versus other meats.
| Meat
| Calories
| Fat (grams)
| Cholesterol
(milligrams)
| Protein (grams)
| Elk
| 146
| 1.9
| 73
| 30.2
| Chicken*
| 190
| 7.4
| 89
| 28.9
| Beef
| 211
| 9.3
| 86
| 29.9
| Pork
| 212
| 9.7
| 86
| 29.3
| *Skinless
Source : USDA Agricultural Handbook 8
| | | | Slow Cooked Elk Roast
| 1 medium onion
Elk Roast ( apx. 4 lbs.)
1 cup brewed coffee
¼ cup soy sauce
1/8 teaspoon pepper
2 tablespoons vinegar (regular or apple cider)
½ cup water
4-6 tablespoons cornstarch
| Place a few onion slices in the bottom of the slow cooker. Cut roast in three or four pieces and place on top of onion slices. Top with more onion slices. Combine the coffee, soy sauce and vinegar. Pour this mixture over the roast. Cover and cook on low for 9 to 10 hours, or until meat is tender. Remove the meat from the cooker. Gravy: Pour meat juices into a pan. Stir the cornstarch and water together and stir into the meat juices. Cook over medium heat until thickened.
| | | Elk Meatballs
| 2 pounds elk burger
1 cup milk
½ cup chopped onion
1 cup crushed corn flakes
1 teaspoon pepper
2 tablespoons vinegar
1 cup ketchup
1/3 cup brown sugar
2 tablespoons chopped onion
| Mix elk burger, milk, onion, cornflakes, saltand pepper, form into small balls and place in baking dish. Mix remaining ingredients together heat and pour over meatballs. Bake uncovered, at 350 degrees for 1 hour.
| | | Hawks Hill Elk Ranch
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| Hamburger
| | 2lb bulk burger | $14.25 | | 2 lb package 2/ 61/3 lb patties | $15.25
| | Steaks | | | Ribeyes ~ 2 per package apx. 8 0z. Each | $27.25 per lb
| New York Strip
| $23.25 per lb
| Round Steak
| $15.75 per lb
| Sirloin
| $18.50 per lb
| Roasts
| | Rolled Rump
| $15.75 per lb
| Sirloin Tip
| $15.75 per lb
| Chuck
| $7.50 per lb
| Tenderloin
| | Whole tenderloin ~ premium
| $34.25 per lb
| Smoked Deli Round ~ Sliced
| $15.75 per lb
| Stew Meat
| $6.75 per lb
| Soup Bones
| $3.00 per lb
| Smoked Dog Bones
| $7.25 each
| Snack Stick pkg of 5
| $11.00
| Jerky pkg of 4
| $9.00
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