After spending almost 15 years as a vegetarian (five of those years as Vegan), I was disappointed to learn that due to health issues I would need to consume a greater amount of proteins and amino acids. Eating meat was something which I had to literally re-learn. My childhood remembrances of eating “wild game” meats was not something I thought I would ever consider when I took up the life of an omnivore once again, but I found several of the wild game meats to be much more palatable than what I had remembered them to be, specifically Elk and Bison.
Since we do not live in an area which is the habitat of either of these, I do not get the opportunity to consume wild game nearly as much as many other meats that you find in your local grocery. There are numerous websites however that do sell both Elk and Bison, along with numerous other meats which are labeled exotic. So if you ever do feel like walking on the wild side for a meal, I would definitely recommend you first start out with Elk.
Elk is one of the lowest fat red meats that can be found. It is lower in fat and cholesterol than beef, chicken, turkey, and pork. It also has a wonderful rich taste that likens it to a good piece of beef. It is incredibly high in iron, and can be used any way that beef can be used.
This recipe, comments, and photos are courtesy of Cynthia Detterick-Pineda of Andrews, TX.
This is a very simple Elk recipe which comes from my husband’s grandmother, Felipa Barrera. I took the liberty of adding a different spice as a dry rub than the salt, pepper, and chiles which she uses, but the result is virtually identical to her recipe.
We were lucky enough to have this last month while visiting my husband’s grandparent’s home in New Mexico. A neighbor had taken down an Elk not long before our visit, and with Elk being rather large animals, had opted.
Photo on the right is Felipa Barrera, my husband’s grandmother who lives in New Mexico. She is 93 years old and still does all the cooking in her home, so she must be eating something right!
Cooked Elk Meat Recipe: