Since Elk (red deer) is low in fat, over-cooking will cause toughness. Preheat the oven, grill or pan before cooking. Do not add salt because it will draw out the meat juices, preventing browning, and resulting in dry meat. Brush the Elk steak with oil to seal in the meat flavour and to prevent the meat from drying out. Spices and herbs can be used as well as marinades and wines.

Elk (red deer) is very lean and therefore shrinkage is minimal. Less Elk is needed because the meat is very dense. Portion sizes can be smaller than for other meats. Some people add beef suet or pork lard to ground Elk (red deer) to add moisture. This will change the taste and add unnecessary fat to the meat. Instead, consider adding quick oatmeal, rice crispy cereal or steel-cut barley or oats - this will retain the flavor and moisture, but will not change the quality or taste of the product.

Here are some specific cooking tips for Canadian Elk (Red Deer). The suggestions apply to most kinds of venison.

1. Do not overcook. The longer you cook Elk (red deer), the more it is likely to become dry.

2. Quality Canadian Elk “red deer” should be cooked to no more than 130 to 140 degrees of internal temperature. At 150 degrees the meat starts to dry out, due to the lack of fat. The use of a meat thermometer is the best way to determine that the meat, has reached the desired degree of doneness. Let the meat rest in the juices, covered, for 10 - 15 minutes, before serving.

3. Frying/browning should be done very quickly – do not over cook. Again, let rest, covered before serving.

4. When broiling and grilling, you should cook to no more than rare or at the most, medium rare. When you need to serve to someone who prefers well-done, marinating the meat in your favorite sauce will help keep the meat deliciously tender. Adding moisture when grilling quality red deer is not necessary. But, you may wish to spread a small amount of butter or cooking oil onto the surface prior to cooking. After broiling or grilling let the meat stand for about 8 minutes before serving so that the flavourful juices can accumulate.

5. Stews and pot roasts should be cooked very slowly and at low temperature settings. Crock pots are great.

6. Slow cooked oven roasts have a tendency to become dry when roasting. Frequent basting is the principle method of retaining moisture. Another method is to keep the roast covered. Flavours can be added to the roast by injecting it with liquids such as wine, fruit juices, light cooking oil, melted butter, or a marinade and allowed to set in the refrigerator for several hours.

7. Use tongs when turning or picking up meat. A fork will pierce the meat and cause some of the flavourful juices to escape during cooking.

9. Mushrooms add B vitamins. Bell peppers add fiber and vitamin C. Green onions are rich in potassium and a good source of vitamin C.

10. If you need to cut the steak into strips, before cooking, first cut against the grain into thin slices. Then stack slices and cut them into 1/4 inch thick strips. Cutting is easier if steak is slightly frozen.

11. High quality young farm-raised red deer DOES NOT need to be marinated to change the texture or to mask the flavour. However, a light marinate does help to keep the meat moist and enhances the flavour. Farm-raised Elk is tender and does not have any “wild” taste.

Elk Recipes

Marinade for Shish Kabobs
¼ cup honey
¾ cup salad oil
¼ cup soy sauce
1 clove minced garlic
1 tbsp. onion flakes
2-4 tbsp. vinegar
½ tsp. ginger

Combine all ingredients. Cover chunks for shish kabob with marinade and allow to stand in the refrigerator at least 24 hours before charbroiling.

Hum Dingers
2 eggs
1 cup catsup
3 lbs. ground elk meat
1 onion, chopped
1 green pepper, chopped
1 ½ cup oats
1 ½ tsp. salt
½ tsp. pepper
10 strips of bacon

Combine all ingredients except the bacon. Shape into 10 balls and flatten to 1 inch thickness. Wrap each patty with a bacon strip. Bake at 350 degrees for 20 minutes. Turn patties and continue baking for 15 minutes longer or until done.
Courtesy of Donna Azcarraga, Colorado

Low Fat Elk Loaf
1 lb. ground elk
1 small jar chunky salsa
1 1/2 c. cooked rice
2 egg whites beaten well or 1 EggBeater

Mix all ingredients well. Shape into a loaf and bake at 350 degrees for 30 minutes.

Mushroom gravy:
Saute 1 1/2 c. fresh mushrooms
1 can beef broth, thickened

Add mushrooms to broth. Salt and pepper to taste. Spoon over meat loaf. Inez Johnson, Bucklin, Mo.

New England Style Elk Sloppy Joes
2 tbsp. oil
1 lb. ground elk
1/4 c. diced onion
1 tbsp. molasses
1 can tomato sauce (4 1/2 oz.)
1 can catsup
1 tsp. horseradish
1 tbsp. yellow mustard
2 tbsp. brown sugar (optional)
1 c. shredded cheddar cheese
4 to 6 sandwich rolls

Brown meat and onions in oil. Drain fat. Add remaining ingredients, except for cheese. Spoon mixture onto rolls and top with shredded cheese.
Jill Johnson, South Hamilton, Mass.

Elk Recipes

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