How to Cook Ground Elk Meat

Elk meat may not be a staple in every family kitchen, but it's growing in popularity.

Elk meat has been a source of nutrition for humans in North America for centuries, when ancestral communities hunted these large mammals for food. Today, elk is coming back into the dietary protein rotation today thanks to its nutritional content, great taste, and, for some, as an alternative to factory-farmed beef.

Is elk meat good for you?

You may wonder, is elk meat good for you? Elk meat has a good deal of nutritional benefits. Firstly, elk meat is low in fat. Grass-fed animals like elk typically have a lower fat content than corn-fed animals like beef. Eating grass-fed protein can thus have a positive effect on cholesterol and heart health. 

In addition, elk meat is high in protein with about 30 grams of protein per 100 grams. It also contains vitamins and minerals, such as B2 and iron.

Some people may also seek out elk meat as a more ethically sourced protein alternative to beef, which is often raised on factory farms that can have negative effects on local ecosystems. Ground elk meat from Frontiere Natural Meats is 100% vegetarian fed on family-owned ranches, with no antibiotics and no growth hormones added.

Ready for some tips on how to cook ground elk meat? Let's dig in.

Avoid overcooking ground elk meat 

Elk doesn't have as much fat content as ground beef. Thus, it's better to cook elk hot and fast or low and slow. Cook ground elk meat in a skillet over medium heat until browned then remove promptly. For burgers, feel free to sear the meat to get the desired amount of char; just be careful not to overcook it. Cooking elk meat to an internal temperature of 160 is recommended.

Add some moisture

A good way to avoid drying out your ground elk meat is to add moisture. You might mix in a dollop of yogurt or a splash of milk if you're making elk meatballs or forming elk burgers, or simply simmer the elk meat in a little water with your favorite spice mix—perfect for tacos!

What about elk steaks or roasts?

Elk stew meat and elk chuck roasts are primarily made up of lean muscle fibers and very little marbling. Thus, it’s generally best to cook these cuts at low temperatures for a long time to ensure they tenderize. For elk burgers and elk steaks, cook them on higher heat to achieve a nice sear, then turn the temperature down to finish them so the meat doesn't overcook. 

Looking for ground elk recipe ideas? We suggest these hearty mini frittatas with ground elk breakfast sausage, or these ground elk tartines with a lemony yogurt sauce.

For more recipes using elk meat, look under the "recipes" section of www.frontierenaturealmeats.com.