Elk is not among the most commonly raised and consumed meats in the United States, but it holds its own in the market of game meat! The meat has a different taste than beef – which some consumers find preferable and lacks the so commonly heard “gamey” taste. Elk meat is relatively low in both calories and fats, a 3.5-ounce serving of free-range elk meat contains about 148 calories! In regards to protein, elk products can meet and even surpass the protein content of other types of meat, such as chicken.
Check out this week’s Gourmet Gone Wild recipe for some tasty smoked elk roast!
Smoked Elk Roast
4 LBS. Elk Roast
1 LB. Bacon
5 TBSP Olive Oil
2 TBSP Black Pepper
2 TBSP Kosher Salt
2 CUPS Beef Broth
- Bring your smoker to a temperature of 225 degrees.
- Place a pan of water in the hot spot of your smoker.
- Using a meat injector, inject the elk with the beef broth (it should only take one cup more or less).
- Rub the elk with the olive oil then rub with the salt and pepper.
- Wrap the elk with the bacon securing with toothpicks.
- Place the elk in the preheated smoker and smoke to the internal temperature of 150 degrees, about 4 hours.
- Serve and enjoy!
Roasted elk pairs well with red wines, such as Merlot, Cabernet Sauvignon, Rhone Blend and Syrah.
Check back every Wednesday for a new Wild Game Dish recipe, proudly used by MUCC’s Gourmet Gone Wild program! If you’re looking for more wild game and fish recipes check out the MUCC online store and purchase a copy of Wild Gourmet!