How to Cook an Elk

Elk: Nature's Perfect Food

Elk is a lean and healthy red meat, naturally low in both fat and cholesterol. In fact, according to the USDA, elk meat contains less fat and cholesterol per ounce than boneless, skinless chicken breast, while offering the same amount of protein. Its flavor is quite similar to beef, making it a versatile substitute for traditional beef dishes.

Elk’s excellent nutritional profile also leads to its biggest challenge in the kitchen: the lack of fat. Because elk is so lean, it tends to dry out and overcook more easily than beef or chicken. To get the best results, you’ll want to either cook it quickly over high heat or slowly at a low temperature.

Low and Slow

Cooking meats slowly with a little liquid helps break down the tough connective tissues, making the meat tender and infusing it with rich, deep flavors. For tougher cuts like stew cubes, chuck roast, and osso bucco—typically from the shoulder, neck, rump, and shanks—try methods such as stewing, braising, slow cooking, or pressure cooking. (Okay, so pressure cooking is technically fast, but the result is like low and slow cooking. Just trust me on this.)

Large roasts and ground elk also benefit from longer cooking times. A seasoned and browned elk roast makes an excellent pot roast, while ground elk is perfect for chili and sloppy joes. As with many game meats, the slow cooker is a great option.

Elk Chili—You can follow this easy chili recipe as is or simply swap ground elk for ground beef in your favorite version. The longer you cook it, the more tender the elk will become.

Elk Shepherd's Pie—Ground elk is more than just for chili. With a medley of fresh vegetables and a mashed potato topping, it makes for a delicious shepherd’s pie.

Onion-Elk Roast Stroganoff—Slow-cook large chunks of tougher elk meat for hours on low heat to break it down and infuse it with flavor. Once tender, shred the meat and serve it over a bed of egg noodles or another simple starch.

Mom's Shredded Elk Sandwiches—Give elk the sloppy joe treatment in your slow cooker. Pile this smoky, tangy mixture onto a toasted Kaiser bun and dive in for a delicious, hearty bite.

Hot and Fast—Delicate cuts, particularly from the tenderloin (filet mignon) and backstrap (loin), thrive with high heat and quick cooking. These lean cuts have minimal fat, so avoid overcooking to prevent them from becoming tough and dry. For the best results, aim for medium-rare or medium when preparing roasts and steaks. Keep in mind that thick cuts will continue to cook after you remove them from the heat, so pull them just before they're done.

The tender cuts from the tenderloin (filet mignon) and backstrap (loin) should be cooked quickly over high heat. Due to their lean nature, they are prone to drying out if overcooked. For the best texture, cook to medium-rare or medium, and remember that thicker steaks will keep cooking off the heat. To prevent overcooking, take them off just before you think they're fully done.

Large cuts of elk and ground elk can benefit from both quick and slow cooking methods. For a lean roast, cook it quickly in a hot oven to medium-rare or medium. Ground elk burgers cook up just like beef burgers on the grill, so you can enjoy them with all the same ease.

An elk carcass provides plenty of prime steaks that can be cooked in a skillet or on the grill just like beef. Enthusiasts of game meat often need little more than some pepper and garlic salt to season their steaks. However, if you're worried about a gamey flavor, marinating the meat or adding sauces can help mellow it out and make it more enjoyable.

Elk Steak Marinade—This marinade adds a fresh, tangy onion flavor to elk steaks. Feel free to double the recipe to ensure there's enough to generously coat the meat.

Beer Marinated Elk Steak—A mild marinade that works well with all kinds of game meat. Let the steaks sit in the marinade for two days to help minimize any gamey taste.

Bacon-Wrapped Grilled Elk Backstrap—A quick soak in liquid smoke and Worcestershire sauce adds a punch of flavor to elk backstrap. Grill these bacon-wrapped pieces over hot coals until the elk reaches medium-rare and the bacon is crisp and slightly charred for the best flavor.

Peppered Elk Skillet—Sear strips of elk meat in a hot, oiled skillet until browned, then finish by tossing the cooked elk with stir-fried vegetables and a flavorful sauce. Simple and delicious!

The Big Thaw

Since most of your elk is likely frozen, it's important to thaw it properly to avoid any health risks. Here's how to do it safely.

The safest way to thaw elk is in the refrigerator a day or two before cooking. Set the wrapped meat on a baking sheet, pie plate, or similar dish to catch any drips. Thinner cuts will thaw in a day, while larger roasts may need two days or more. This gradual thawing preserves the meat's quality and prevents excess moisture loss.

If you're in a hurry and need the meat immediately, you can thaw it quickly under cold running water. Remove the butcher's paper and place the meat in a resealable plastic bag, squeezing out any excess air. Submerge the bag in a container of cold water with a gentle flow. The water should move slowly, like the thickness of a pencil stream, to keep the meat circulating. Avoid using warm water, as it can begin cooking the outside of the meat before the inside has thawed. Too warm, and it could foster bacterial growth.

Don't use the microwave to thaw elk meat (or any type of meat, for that matter). Microwaves often thaw unevenly, cooking some sections of the meat while leaving others still frozen.

Curious about proper meat thawing techniques? The USDA provides comprehensive information on Freezing and Food Safety that you’ll find helpful.

Just the Beginning

With a freezer full of elk, you'll have plenty of meals ahead of you! Start with the recipes above as a base, then get creative by incorporating elk into your favorite beef dishes. Keep in mind which cuts are best cooked quickly over high heat and which ones benefit from slow, low-temperature cooking, and you’ll master elk cooking in no time!