Elk meat is gaining popularity in the United States because of the many health benefits that it is known to provide. Learning exactly how to prepare and cook elk meat will make it easier to enjoy this nutritious source of protein.
The fat content in elk meat is relatively low, but when prepared and cooked correctly, it is very moist and flavorful. Elk is also rich in protein, potassium, vitamin B6, vitamin B12, riboflavin and minerals. Elk contains fewer calories than other meats and is known to provide energy while still remaining low in calories and carbohydrates.
Elk meat should be prepared carefully before it is cooked. The texture is similar to beef. However, it is important to make sure that the membrane covering the meat, known as silver skin, is removed before the meat is cooked. The process is fairly simple. Defrost the elk meat, if it is frozen, and take a firm hold of the silver skin before cutting along the edge with a knife. Gently pull the membrane away from the meat once it has been cut.
Be sure to cut against the grain of the elk meat to help it stay tender. Leave roughly half of the fat on steaks to keep the meat tender. When preparing ground meat, take chunks of elk meat, and a little fat, and grind it in the food processor. Prepare elk meat for cooking by adding any herbs, spices or marinades that you would use when cooking other meat.
Elk meat is typically cooked as steaks or elk burgers. The fat distribution of elk allows it to cook evenly and resist burning. When preparing elk burgers, create patties that are about half an inch thick and press down the middle. Cook each side for about three minutes before serving. When cooking elk steaks to medium, prepare one inch steaks and on a grill. A medium setting works best, and cooking the elk steaks for five minutes on each side should be long enough. No matter how you cook elk, make sure that the juices run clear before serving it.