As pure as Rocky Mountain spring water, the meat sold by High Wire Ranch is 100-percent grass fed, herbicide and pesticide free, and is never given hormones or sub-therapeutic antibiotics. A 3-ounce serving of grass-fed elk contains 146 calories, 1.9 grams of fat, and 73 milligrams of cholesterol. It is high in HDL and Omega 3. In addition to the health benefits, High Wire Ranch ensures its meat has a low risk of e.coli and is free of CWD by testing it for disease before it is ever processed.
Despite being a natural, homegrown product, all elk meat from High Wire Ranch is USDA inspected, professionally processed, and vacuum packed for freshness, all without the use of any nitrates.
If you are looking for a change, take a walk on the wild side. You can use elk meat in any of your favorite beef recipes. Although wild elk generally has a stronger, gamier flavor than its milder farm-raised counterpart, its taste is often indistinguishable from beef. Its color will be a darker, richer red, and lacking the marbling in beef, it tends to cook more rapidly.
If you've never cooked with elk, following are some basic tips. Do not overcook. The longer you cook elk, the more likely it is to become dry. Elk should be cooked to no more than 130 to 140 degrees F of internal temperature. The use of a meat thermometer is the best method to determine when the meat has reached its desired doneness. Let the meat rest in its juices, covered, for 8 to 15 minutes before serving.
Broiling and Grilling: When oven-broiling elk, move your broiler rack away from the heat approximately a notch lower than the notch you use when broiling beef steaks. Elk steaks will cook one third faster than beef. Elk steaks are best cooked rare to medium rare. I don't recommend cooking elk past medium. After broiling, let the meat stand about 8 minutes before serving so the flavorful juices can accumulate.
Use tongs when turning elk meat. A fork will pierce the meat and cause some of the flavorful juices to escape during cooking.
Frying and Browning: If you are frying elk, do it very quickly-do not overcook. Again, let the meat rest, covered, before serving.
Roasting: If you cook roast beef at 325 degrees F, set the temperature of the oven at 275 degrees F for elk roasts. Similar size elk roasts will cook in the same time as beef roasts when the temperature in the oven is reduced.
Marinating: Elk does not need to be marinated to change the texture or to mask the flavor, however, a light marinade helps keep the meat moist.
Ground Elk: Ground elk is leaner than ground beef. It will cook faster than ground beef so it is important to be careful not to over cook it. Elk burgers will shrink very little, but pre-formed patties tend to dry out a little faster when grilling-the thicker the patty, the juicier the burger. It's best to cook elk burgers medium-rare to medium.
Elk Medallions
with Caramelized Red Onions, Shitake Mushrooms, & Gorgonzola Cheese
Serves 4
This recipe is simple to prepare, but elegant enough for a dinner party. Stop by Hazel Dell Mushrooms for the shitakes. My Corner Market Secret Recipes
Caramelized Red Onion & Fig is a delicious, unusual addition for any walk on the wild side.
4 elk medallions, about 1½ pounds, cut ½-inch thick
Garlic salt to taste
Large grind black pepper to taste
½ pound fresh shitake mushrooms, cleaned, sliced, and stems removed
2 tablespoons butter
4 tablespoons Corner Market Secret Recipes Caramelized Red Onions & Figs
4 tablespoons Gorgonzola cheese
Season steaks with garlic salt and pepper to taste. Preheat grill to medium high. Grill steaks 3 minutes per side, or until medium rare. Cover steaks with aluminum foil and let sit 8 minutes before serving to allow flavorful juices to accumulate. In a medium heavy skillet, place butter over medium heat. Add mushrooms and sauté until tender. To serve, top each steak with sautéed mushrooms, 1 tablespoon Caramelized Red Onion & Fig, and 1 tablespoon Gorgonzola cheese.
Secret Recipe Elk Steaks
Serves 4
This preparation is a favorite of my son-on-law, who is an avid elk aficionado.
1 ½ pounds elk steaks, cut ½-inch thick
½ cup Corner Market Secret Recipes Worcestershire Sauce
½ teaspoon garlic salt
1 tablespoon large grind black pepper, or to taste
Place steaks in a medium bowl and cover with Worcestershire sauce. Turn steaks, coating both sides. Season steaks with garlic salt and pepper. Transfer to a zip-lock bag and marinate in the refrigerator for 30 minutes. Preheat grill to medium high. Grill steaks 3 minutes per side, or until medium rare. Cover steaks with aluminum foil and let sit 8 minutes before serving to allow flavorful juices to accumulate.
Carol Ann Kates is the author of award-winning cookbook, Secret Recipes from the Corner Market, selected as one of the top ten favorite cookbooks by the Denver Post Food Staff. For more information visit www.cornermarketsecrets.com.
