Elk Tenderloin with Ancho Sauce Recipe | Hank Shaw (2024)

FAQs

How is elk best cooked? ›

THE BASICS OF COOKING ELK

An internal temperature of 120-125 degrees is best, with a resting period of at least 5 minutes. We recommend light seasoning when first trying elk, in order to experience the natural flavor of the meat.

Rub the elk roast with salt and pepper. Roast in a preheated 400-degree F oven for about 25 minutes per pound, or until the thermometer registers 140 degrees.

To make elk more tender, marinate the meat overnight. If desired, you can also physically tenderize the meat by using a meat mallet or piercing the meat with a fork to help break down the connective tissue. For the most tender meat, I recommend cooking elk to medium-rare/medium.

Yes, it is often recommended to soak game meat before cooking. Soaking game meat, especially wild game, can help to remove any blood, gamey flavor, and potential bacteria. Soaking in water or a marinade with acidic ingredients like vinegar or buttermilk can help tenderize the meat and improve its flavor.

It has a mild flavor and is a good source of lean protein. If marinated, even the "tougher" cuts come out great. I recommend cooking to medium/medium rare for ideal tenderness, but I have had it cooked well done and it is still tasty.

Elk is a healthy high protein and low fat alternative to beef. And because it is low fat, it has more connective tissue than beef so it should be cooked low and slow. Overcooking game meat, be it bison or elk will create a tough piece of meat and you will be disappointed.

Whether hosting a holiday cookout, serving up some stir-fry or tackling game meats, baking soda is the go-to meat tenderizer to help make your steak, chicken or turkey silkier, juicier and yummier.

Elk meat can be tough if they are butchered when the animal is in "rigor mortis".

What do you soak elk meat in? ›

Whisk together canola oil, onion, lemon juice, Worcestershire sauce, soy sauce, garlic powder, and pepper in a small bowl until combined. Place elk steak in a large resealable plastic bag and pour in Worcestershire mixture. Coat steak with marinade, squeeze out excess air, and seal the bag.

When replacing beef with elk meat in recipes, reduce the cooking time so you don't accidentally overcook elk meat. Elk can be served a little rare. Steaks, roasts and even ground elk can be served a little pink. Consider cooking it to between 130 and 140 degrees.

Elk is so lean that it is more prone to overcooking and drying out than beef or chicken. The key to cooking elk well is to either cook it hot and fast, or low and slow.

Large cuts of venison taste best when pot-roasted for several hours. If you have access to a crock pot, use any recipe for beef pot roast and you'll be pleasantly surprised. However, instead of cooking for two to four hours, venison may require substantially longer cooking time for the meat to become tender.

All meat should be eaten well done. All wild game meat should never be eaten unless well-cooked. You can get trichinosis from deer, bear, moose, elk, boar, walrus and many birds if they're poorly prepared. The condition has killed many in the past, it's no joke.

Best internal temperature for elk steak

Rare: 125 degrees F. Medium-rare: 125-130 degrees F. Medium: 130-135 degrees F.

Larger, less tender cuts such as chuck need moist cooking. Crock pot cooking works well. If you are broiling elk, turn a few minutes before you would turn other meat. Elk is best in the rare to medium range.

Do not overcook. For best results, the internal temperature of elk meat should not exceed 140°, although as low as 130° is even better if you don't mind a slightly pinker meat. For well-done elk, braise (cook at a low temperature for a long period of time) or cook in a slow cooker.