WHY ELK MEAT?
Lean and flavorful, elk meat is lower in fat than beef, pork, chicken, and even some seafood according to health experts. Considering that the fat intake for most Americans exceeds the recommended daily allowances established by the American Heart Association, elk meat is a healthy, attractive alternative.
by nature take in a lot of their diet from native grasses, trees, and bushes.
Even domesticated elk do not tolerate a diet of heavy, rich grain but derive
most of their food from oats, grass, and hay. This in turn creates very lean
elk meat purchased today in butcher shops or at restaurants is actually red deer
from New Zealand. New Zealand supplies the majority of the world with this type
of meat. Red deer is a cousin of the elk and tastes very similar, but is not
truly elků just close. Elk farms in New York and all across the United States
are working to grow sufficient numbers of elk to create a consistent supply of
elk meat for North American consumers.
can be substituted for red meat in any conventional recipe and prepared by
grilling, roasting, broiling, stir-frying, or pan-frying. The main concern is to
keep this very low fat, delicious meat from becoming dry. It is helpful to cook
elk meat at a lower temperature than other commercially available forms of red
meat. Because it is very lean, it will cook through more quickly. Plan for
faster cooking times when preparing elk compared to other red meats.