Elk meat is something wild and wonderful. But this is the trick about it: elk does not want to be handled as beef. It requires some patience and the kitchen touch to make it savory. How you cook elk determines whether you end up enjoying or chewing a roasted disappointment. Here are some of the best ways to make elk meat delicious.

Smoking

If elk meat had a love language, it would be smoke. Smoking the meat reveals its homely, primitive nature, the kind of wild that is so particular to it. Since elk is lean meat, smoke it low and slow. This makes the meat tender in addition to that unique wood-fire taste. Here are some tips:

• Use hardwood such as cherry or hickory to smoke it
• Maintain your temperature between 200-225°F
• Rub it with salt and pepper. Add garlic if you want. Elk has a natural flavour that does not require any boosting.
• Smoke a roast or tenderloin until it is medium-rare. This is around 130°F inside the roast, and it is ready.

When prepared well, smoked elk almost melts in your mouth, infused with flavor, a bit sweet, and altogether wild.

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Grilling

It is during grilling that the Elk gets to exhibit its personality. Since it is lean, it cooks quickly than beef, so you need to monitor it. A high heat can achieve those burnt edges and caramelized taste. However, the meat hardens within a few seconds when it is excessively done.

You can marinate your steaks or use oil before putting them on the grill. A combination of balsamic vinegar, olive oil, and other herbs such as rosemary or thyme will do some wonders.

• Turn on your grill until it gets hot enough to sizzle
• Then, place the elk and grill it briefly. Approximate cooking time is 3 or 4 minutes on each side
• Let it rest before slicing. It is then that the juices redistribute, and you get such a bite that’s both tasty and rich each time.

Grilled elk meat Alberta is perfect for summer evenings and open fires.

Braising

And on those nights, when it is very cold, and you want something rich, try braised elk. It makes everything all right. This process requires the harsher, chewier cuts, such as the shoulder or shank. It turns them into something creamy and tasty.

Begin by frying the meat in a large pot, followed by the aromatics:

• Onions
• Garlic
• Herbs
• Red wine or broth.

Cook and simmer, slowly, for 2 or 3 hours. The rule is to make it possible to pull the meat into pieces with a fork. The deep and wet heat decomposes the connective tissue. That results in an almost buttery richness.

Braised elk pairs perfectly with mashed potatoes or roasted root vegetables. This is the sort of food that feels like a hug.

Final thoughts

Elk meat does not even require fancy sauces or tricky tricks. All it takes is a little understanding. Slow-smoked, hot-smoked, or braised tend to bring out different faces of its wildness.