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About the Recipe: Elk is tender, sweet, and a lean protein-high meat. Marinade the elk and grill it in a pan or on an outdoor grill. Save the marinade to make a tasty drizzle for the thin sliced meat. Spoon it over freshly made flatbreads spread with parsnip hummus and topped with a dollop of cranberry apple salsa.
Cook’s Note: Elk should be cooked to no more than 130-140 degrees Fahrenheit internal temperature. At 150 degrees the meat starts to dry out because of its lack of fat. The use of a meat thermometer is the best way to determine when the meat has reached the desired degree of doneness. For More Information See: Montana Elk Company Cooking Tips
About Elk Meat:
Elk meat is higher in protein and lower in fat and cholesterol than beef, pork, and chicken
Have you had the chance to try elk meat? The flavor is similar to beef and is often described as tasting clean and slightly sweet, not gamey.
Not only does elk taste delicious, but compared to beef grass-fed elk meat is lower in fat and higher in protein. Free-range elk is an excellent source of omega-3 fatty acids and healthy fats.