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Elk Cooking Tips


      Elk meat must be cooked a little differently. There is very little fat in elk so it cooks quicker than beef. The most important tip to remember is: do not overcook elk! Elk is  best cooked to medium rare or medium, but not to well. If you are one of those people that likes their meat brown all the way through try cooking to medium and then remove from heat and cover, the meat will keep cooking away from the heat, this way there is no way to overcook it, but it will be less red in the center.



Roasts -are best cooked low and long. Use a meat thermometer for best results.


Try one of these methods:


1. Brush roast lightly with oil and season if desired.

2. Cover roast with a fat and baste frequently.

3. Add an inch or two of water to pan and cover pan. Roast 20 minutes per pound or to desired doneness. Let the roast rest 10 to 15 minutes before slicing.  Roasts are also great in the slow cooker.



Steaks- Frying-  add a small amount of butter, oil, or another fat to the pan before cooking. With a hot skillet, sear quickly on each side, reduce the heat to low and allow the meat to cook slowly to desired doneness. You can cut into the meat to check the color but be aware that it allows juice to escape so try to wait until you are sure it is almost done.


Grilling- use the same method as with frying, but instead of adding fat to the pan, brush a small amount on the meat


Broiling- 4 to 5 inches from heat for 3 to 4 , minutes per side turning once, brush fat on meat as with the grilling method.


Stew Meat- can be treated like beef stew meat. Add it to a stew and cook until tender.



Burger- Bulk-This will cook faster than beef burger and there will be no fat in the pan


Patties- sear on each side with a hot skillet or grill and then lower temperature. Allow to cook slowly to desired doneness. Remember, you want them a little pink in the center.





Medium Rare 


Medium Well 

Well Done

Internal Temperature

130-135 F

135-140 F

140-145 F

150-155 F

155-160 F

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